Espresso Truffles Recipes

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ESPRESSO TRUFFLES

Make and share this Espresso Truffles recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Candy

Time 40m

Yield 24 PIECES, 24 serving(s)

Number Of Ingredients 6



Espresso Truffles image

Steps:

  • IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.
  • IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.
  • WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.
  • ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.
  • IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.
  • DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.

7/8 cup heavy cream
1 tablespoon espresso powder
14 1/2 ounces bittersweet chocolate, finely chopped divided
5 ounces semisweet chocolate, chopped divided
2 tablespoons unsweetened cocoa powder
1/4 cup sugar

ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 18 to 24 truffles

Number Of Ingredients 7



Espresso Chocolate Truffles With Toffee image

Steps:

  • Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  • Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  • Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

12 ounces bittersweet or semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
1 teaspoon vanilla extract
1/4 cup brewed espresso
Crushed toffee bars, for coating

MILK CHOCOLATE-ESPRESSO TRUFFLES

Categories     Candy     Chocolate     Dairy     Dessert     Christmas     Edible Gift     Bon Appétit

Yield Makes about 40

Number Of Ingredients 5



Milk Chocolate-Espresso Truffles image

Steps:

  • Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours.
  • Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. Cover with foil; chill truffles until firm, at least 2 hours. (Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) Let stand at room temperature until slightly softened before serving.

1 pound milk chocolate, finely chopped
1/2 cup whipping cream
2 teaspoons instant espresso powder or instant coffee powder
2 tablespoons Kahlúa
1 cup (about) unsweetened cocoa powder

CHOCOLATE ESPRESSO SAMBUCA TRUFFLES

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Pernod     Winter     Gourmet

Yield Makes about 50 truffles

Number Of Ingredients 6



Chocolate Espresso Sambuca Truffles image

Steps:

  • In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
  • Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/4 cup heavy cream
1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water
2 tablespoons Sambuca or other anise liqueur
about 1 cup unsweetened cocoa powder for coating truffles

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Step 1. MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, …
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  • MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
  • As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny. Whisk in the coffee.
  • FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
  • MAKE THE COATING: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step
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Ingredient Checklist. 20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips) 2 tablespoons unsalted butter, softened. 1 cup heavy cream. 3 …
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  • Make the filling:Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl. As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny. Whisk in the coffee.
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