Difference between revisions of "Desserts/mocha milk chocolate truffles"
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Serves: 20 (40 truffles) | Serves: 20 (40 truffles) | ||
Latest revision as of 01:47, 3 February 2011
Serves: 20 (40 truffles)
Active Time: 28 minutes
Total Time: 3 hour 28 minutes+
From: Fresh
Contents
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.
