Espresso Truffles

by Katie of:
dishinanddishes.com
 
INGREDIENTS:
1 (12 oz) package Ghirardelli 60% cacao bittersweet chocolate chips
3/4 c. heavy cream
3 T. unsalted butter
1 t. vanilla extract
2 T. expresso coffee (or fine ground coffee granules
 
Optional Ingredients:
1 c. each white and milk chocolate chips
1/4 c. cocoa powder
1/4 c. powdered sugar
1/4 c. colored sugar
1 T. sea salt flakes
 
DIRECTIONS:
 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 sugar
 
Place finished truffles in freezer for 10 minutes to set.  Best served at room temperature
 
 
 
 
 
 
 
 
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