Recipe by Chicagopm
This recipe is from the magazine section of the Chicago Tribune. It sounds like a great non-prescription cure to me!
Top Review by J. Ko
After reading the through the recipe, I decided to coarsely grind the expresso beans. Once the cream mixture reached the boiling point I removed it from the heat and let it steep for a minute, or so, before straining. The coffee flavour came through nicely without being over-powering. Warning: Highly addictive! I will definitely be making this one again and again! Thank you for sharing.
- 8 ounces high quality bittersweet chocolate (70 percent)
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 tablespoon whole espresso beans
- 2 tablespoons unsweetened cocoa powder
Directions See How It's Made
- Line a loaf pan with a long piece of plastic wrap.
- Finely chop chocolate and place in a mixing bowl with butter, cut into small pieces.
- Heat espresso beans and cream in a pan. When cream comes to a boil, strain over chocolate and butter. Discard beans.
- Whisk chocolate mixture until smooth and shiny.
- Place chocolate mixture into prepared loaf pan. Cover with the overlap of plastic wrap. Chill for 3 hours.
- Sift half of the cocoa powder onto a clean, dry cutting board.
- Unwrap truffle block onto cocoa.
- Sift remaining cocoa powder over the top of the truffle block.
- Cut into 36 one-inch cubes.
- Toss to dust all sides with cocoa powder.
- Take two and hide the rest from the children.