espresso truffles
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
30-50 balls
- Serves:
- 8
ingredients
- 1⁄2 cup heavy cream
- 1 tablespoon instant coffee
- 1 tablespoon corn syrup
- 2 tablespoons butter
- 8 ounces good semisweet chocolate
- 1⁄4 cup icing sugar
- cocoa (to roll in or to drizzle on top) or white chocolate (to roll in or to drizzle on top)
directions
- in a microwave safe bowl add cream, corn syrup, butter and coffee.
- microwave on med-high till hot but not boiling.
- add chocolate and stir till melted.
- once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
- make small balls (bite size) with your hands using icing sugar so they don't melt.
- then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
- keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.
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Reviews
-
Great recipe, Lisa! I didn't change a thing and they came out perfect - very rich, very creamy and with a great coffee taste. The hint to dust your hands with powdered sugar before rolling the balls was really helpful - I'll use that one again with other recipes. Your addition of white chocolate drizzles really made the truffles look and taste spectacular. Thanks!