December 3, 2012

Chocolate Truffles w/ Espresso


These make excellent, beautifully presented teacher gifts.
  • 1 pound good bittersweet chocolate
  • 1 pound good semisweet chocolate
  • 2 cup heavy cream
  • 2 tablespoon prepared, brewed espresso
  • 1 teaspoon  vanilla extract 
  • 4 tablespoons Grand Marnier, optional
  • Powdered' sugar
  • Cocoa powder
  • Finely chopped toffee candy bars like Heath 


  1. Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  2. Heat the cream in a small saucepan until it just boils. 
  3. Turn off the heat and allow the cream to sit for 20 seconds.
  4.  Pour the cream through a fine-meshed sieve into the bowl with chocolate. 
  5. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. 
  6. Whisk in the Grand Marnier, if using, espresso, and vanilla. Set aside at room temperature for 1 hour.
  7. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. 
  8. Refrigerate for 30 minutes, until firm.
  9. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, candy or whatever you want!
  10. These will keep refrigerated for weeks, but serve at room temperature. 
  11. Chefs note- Instead of rolling into balls, these can be formed into molds.  Use the Demarle Flexipan Small Shapes tray.  You get 30 in each tray!

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