Chocolate Coffee Truffles Recipes

Steps:

• Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
• To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

Steps:

• 1. Mix coffee and hot water, let stand about 5 minutes.
• 2. In double boiler, melt chocolate chips. Add cream cheese, (coffee and water) and mix well.
• 3. chill until firm enough to shape. Shape into 1 inch balls and place on wax paper-lined cookie sheet. Chill 1-2 hours until firm.
• 4. Melt chocolate coating in double boiler. Dip balls and place on wax paper to harden. If desired, melt white coating and drizzle over.
• 5. Truffles can be frozen for several months before dipping in chocolate. Thaw in refrigerator before dipping. I usually halve this recipe, this makes 48 truffles.

Steps:

• Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
• Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
• Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.