Espresso Chocolate Truffel
From ahmed1 16 years agoIngredients
- Truffle mixture shopping list
- 220g plain chocolate chopped shopping list
- 300ml heavy cream shopping list
- 2 tbsp ground espresso beans shopping list
How to make it
- Place the chopped chocolate into a medium heatproof bowl, set aside.
- In small heavy-based saucepan, bring the cream and espresso to a boil, carefully stirring until the cream has just boiled.
- Pour over the bowl of chocolate and let stand for two minutes.
- Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth
- Allow to cool to room temperature, about 1 to 2 hours. Refrigerate overnight.
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or miss-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
- Coatings:
- Dark cocoa powder.
- Ground hazelnuts, almonds or pecan.
- Icing sugar.
The Rating
Reviewed by 8 people-
yummy...i loved it
jackkekempsey in Melbourne, Victoria loved it -
Oh these are fantastic. I should do them for Christmas.
chriesi in Zuerich loved it -
Coffee and chocolate in its most delightful form--- what more can a girl ask for?! Thanks Ahmed for this wonderful caffeine, choco and sugar fix.
tcvillegas in Manila loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 12
-
All Comments
-
Your Comments