Coffee truffles recipe
Coffee Truffles recipe
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|250 ml||creme fraiche or double cream|
|400 g||dark chocolate, use 70-80% if possible|
|3 tbsp||unsalted butter, optional|
|225 g||dark chocolate, for dipping|
|fresh ground coffee or instant coffee powder, for coating|
A French recipe obtained via an attendee at a French cookery course. Quantity produced will depend on size.
Break the chocolate and place into a glass or steel bowl.
Heat the cream in a small saucepan until just boiling and then pour over chocolate. Stir constantly until it melts and the mixture is even. Add the butter now, if desired, and stir in well.
Allow to cool or chill in refrigerator until fairly thick and then whisk to stiffen.
Form into balls between the bowls of two spoons. Set onto parchment.
Melt the remaining chocolate in a bowl over simmering water. Using a spoon dip the truffles, one at a time, into the melted chocolate and return to the parchment.
When the chocolate is beginning to harden, roll in coffee and allow to set fully.
Place in petit-four cups, or mini muffin cases and store in an airtight container, chilled. Allow to rise to room temperature before serving.
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Coffee truffles recipe
Recipe type: xarchivex
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