Recipe by love4culinary
These are absolutely amazing!!!!!!! I found a recipe for a chocolate truffle and decided to play around with the recipe to come up with a chocolate-coffee truffle. I hope you enjoy these as much as I do. Please, if you dont like coffee.. .dont make these! lol :-) Im not sure on servings... i guess I simply forgot to write this down..eeek! prep time does not include time for chilling, etc. Please not chilling times in the instructions. Cook time is estimated because melting chocolate isnt really a timed procedure for me! :-) ENJOY THESE!
Top Review by Chef Kate
Oh these are good--very rich and smooth. I used Caillebaut chocolate, Tia Maria and espresso--the coffee flavor is very subtle. One or two of these makes an extraordinary finish to a meal.
- 11 ounces bittersweet chocolate, best quality
- 4 ounces mascarpone cheese (no substitutes!)
- 1⁄4 cup heavy cream
- 1⁄4 cup whipping cream
- 3 tablespoons brewed coffee, best quality regular or decaf
- 9 tablespoons coffee liqueur, good quality
- 1 teaspoon vanilla extract
- 15 ounces semisweet chocolate-flavored candy coating (you may use bittersweet coating chocolate if you wish)
Directions See How It's Made
- First take a medium sized mixing bowl and blend your mascarpone, coffee, coffee liquer, and vanilla extract.
- Add your heavy cream and whipping gream and stir until combined and homogeneous, but do not overdo it, as the mixture should not be whipped!
- Then you will need to melt your 11 ounces of bittersweet chocolate and then stir the melted chocolate into the coffee cream mixture.
- Mix until it is fully combined.
- You will need to chill this mixture for a couple of hours, and then scoop out the mixture into approximately 1 inch balls.
- When making these balls, if you find the edges arent smooth, you can make them smoother by pressing your fingers around the ball.
- After you have formed the balls, you will need to chill again for approximately 1 hour.
- After they have chilled for one hour, melt your bittersweet or semisweet coating chocolate and stir until completely melted.
- Dip each of the refrigerated balls (these will be the centers of your truffle) into the melted coating chocolate and coat completely, afterwhich you will want to place on a tray covered with waxed paper.
- Chill your truffles for 1 to 2 hours until they are completely hard.