Everybody knows that Christmas is nothing without the food. Even if you just feel like making popcorn, drizzle some chocolate and ground ginger over them. Go on, you know you want to! So I decided to post these amazing truffles from a while back because I thought they’d make a mouth-watering Christmas time thing. I always loved things that are made with coffee. But oddly enough I don’t really like coffee. I know, who doesn’t, but there you go… I’m more of a tea person. So these amazing truffles have coffee in them which makes them even better.
¾ cup heavy cream
2 tbsp. butter
4 tsp. espresso powder
10 oz bittersweet chocolate, chopped finely
cocoa powder for coating
1. Heat cream, butter and espresso powder in a heavy saucepan stirring often. Turn off the heat just before it begins to boil and stir with a whisk.
2. Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.
3. Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes. Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.
4. Roll balls in cocoa powder to coat.
5. Keep refrigerated until serving.
This makes quite a few truffles, and I’d recommend you not make them too big. They’re quite a treat. Also, this is the original recipe, but you can add a couple of things here and there as you see fit, as I did. 🙂
We had the truffles with blended raspberries with a bit of water and yogurt, which was left in the freezes for a bit. Just to die for!
Hope you enjoy them.
P.S. The link to where I got the recipe.