White chocolate-coffee truffles
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White chocolate-coffee truffles
Last updated 6/12/2012 12:54:22 AM. Recipe ID 16252. Report a problem with this recipe.
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      Title: White chocolate-coffee truffles
 Categories: Candies, Christmas
      Yield: 6 Servings
    3/4 c  Whipping cream
      1 tb Instant espresso or coffee
     14 oz White chocolate, very finely
      2 tb Kahlua
           Dipping chocolate:
      1 lb White chocolate, very finely
      2 ts Vegetable oil
      3 tb Chocolate-covered coffee
           -beans, very finely chopped
  1. To make the truffles: In a medium saucepan, bring the cream and
  espresso powder to a boil.  pour over the chocolate and whisk until
  completely melted.  whisk in the Kahlua. Refrigerate until completely
  chilled and firm.
  2. With a tsp, place pieces of the chocolate onto a foil-lined baking
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for
  about 30 minutes.
  3. To prepare the dipping chocolate: In the top of a double boiler
  set over hot water, place the chocolate and oil. stir until almost
  melted. Remove the top of the double boiler from the heat and stir
  until the chocolate has completely melted.  continue to stir until
  the chocolate has cooled and reaches a temperature of 90 degrees.
  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
  candy center in the melted chocolate, shake off the excess and place
  on the baking sheet.  When you have dipped a row of candies, top each
  with a little of the chocolate- covered coffee bean.  Before each
  dipping, stir the chocolate vigorously with your fingers.  If the
  centers become too soft, chill for about 30 minutes.
  5. Let the candies set for about 2 hours before storing in
  refrigeration. If the centers start to come through the bottoms of
  the chocolates, as often happens with soft mixtures, dip the bottoms
  again in melted and cooled chocolate.

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Recipe ID 16252 (Apr 03, 2005)

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