Espresso Truffles
Espresso Truffles takes about 15 minutes from beginning to end. This recipe makes 16 servings with 173 calories, 2g of protein, and 13g of fat each. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 21 person were glad they tried this recipe. A few people really liked this hor d'oeuvre. This recipe from Dishin and Dishes requires bittersweet chocolate chips, coffee, vanillan extract, and unsalted butter. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. If you like this recipe, you might also like recipes such as Espresso Truffles, Espresso Chocolate Truffles, and Espresso & Oat Truffles.
Servings: 16
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 (12 oz) package Ghirardelli 60% cacao bittersweet chocolate chips
2 T. expresso coffee (or fine ground coffee granules
¾ c. heavy cream
3 T. unsalted butter
1 t. vanilla extract
Equipment:
bowl
whisk
microwave
Cooking instruction summary:
Bring heavy cream to very low simmer over medium-low heat. Remove from heat and pour over dark chocolate in glass bowl. Add butter and whisk until all is melted and glossy. Add in vanilla and espresso. Mix well and pour into 9 x 9 square dish (ungreased). Place in freezer for 30 minutes or until consistency of fudge. Scoop out in round balls with cookie dough scoop or use teaspoon and roll in hands to make balls. Roll in cocoa powder, powdered sugar or colored sugar.To dip – melt 1 cup of desired chips for 30 seconds in microwave, stir, and keep microwaving for 20 second increments, stirring after each time. Let cool 1-2 minutes before dipping. Dip ganache ball into melted chocolate with fork and let cool on parchment or wax paper or Silpat mat placed on cookie sheet.To roll: Roll separately in cocoa powder (don’t dip in chocolate at all), powdered sugar, or colored sugars to coat.Sprinkle: dipped truffles with sea salt or colored sugarPlace finished truffles in freezer for 10 minutes to set. Best served at room temperature
Step by step:
1. Bring heavy cream to very low simmer over medium-low heat.
2. Remove from heat and pour over dark chocolate in glass bowl.
3. Add butter and whisk until all is melted and glossy.
4. Add in vanilla and espresso.
5. Mix well and pour into 9 x 9 square dish (ungreased).
6. Place in freezer for 30 minutes or until consistency of fudge. Scoop out in round balls with cookie dough scoop or use teaspoon and roll in hands to make balls.
7. Roll in cocoa powder, powdered sugar or colored sugar.To dip – melt 1 cup of desired chips for 30 seconds in microwave, stir, and keep microwaving for 20 second increments, stirring after each time.
Let cool 1-2 minutes before dipping. Dip ganache ball into melted chocolate with fork and let cool on parchment or wax paper or Silpat mat placed on cookie sheet.To roll
1. Roll separately in cocoa powder (don’t dip in chocolate at all), powdered sugar, or colored sugars to coat.Sprinkle: dipped truffles with sea salt or colored sugar
2. Place finished truffles in freezer for 10 minutes to set. Best served at room temperature
Nutrition Information:
covered percent of daily need
