Revision as of 01:47, 3 February 2011

mocha milk chocolate truffles

Serves: 20 (40 truffles)

Active Time: 28 minutes

Total Time: 3 hour 28 minutes+

From: Fresh

Ingredients

1/2 cup heavy cream

1/2 cup whole coffee beans

1 1/2 cup finally chopped milk (or dark) chocolate (about nine ounces)

2 tablespoons unsalted butter

pinch cinnamon

1 tablespoon Kahlua or 2 teaspoons vanilla extract (optional)

Variations instead of coffee beans

2 tablespoons chopped fresh mint leaves, or one peppermint tea bag

4 cinnamon sticks, 8 whole cloves, or two cardamom pods

1 earl gray tea bag steeped for 5 instead of 15 minutes

1 tablespoon minced fresh ginger

Directions

Step 1

In a small sauce pan heat cream and coffee beans over medium high heat. As cream just begins to boil, turn off heat and let coffee steep for 15 minutes.

Step 2

Meanwhile, melt chocolate and butter in a double boiler over medium low heat; should take 6 to 10 minutes.

Step 3

Drain coffee beans from cream and discard, add the cream to the chocolate. Stir until smooth and shiny, about 2 minutes. Add cinnamon and Kahlua or vanilla if using. Stir until smooth.

Step 4

Pour mixture into shallow bowl, let set at room temp for 30 minutes, then cover and refrigerate until firm, about 2 hours or overnight. Let rest at room temperature for a few minutes before forming truffles.

Step 5

Scoop 1/2 teaspoonfuls of chocolate and form into balls. It will be messy! A melon baller might be helpful. Freeze plate of rolled truffles for one hour. If you plan to store them for a while, put them in an airtight container after freezing for one hour.

Step 6

Finish truffles!