Happy “National Coffee Day!”
We’re pretty big on caffeine in this house. While I prefer mine to come as energy drinks or shots, I am keenly aware of my husband’s coffee addiction. (Read: He’s a miserable bastard before his morning coffee!)
A few years ago, I created these truffles for my husband – kind of like an inside-out version of a chocolate covered espresso bean. They’re super easy – and cheap! – to make, and are a perfect gift for your favorite coffee junkie.
I’ll warn you – rolled in straight-up ground coffee, they’re pretty hardcore. For a more delicate caffeine kick, be sure to cut the coffee with chocolate or powdered sugar, as described in the notes below!
Dark Chocolate Coffee Truffles Recipe
12 oz Hershey Special Dark chips
3/4 cup heavy whipping cream
1/4 cup good quality coffee beans*
3 tbsp butter
2 tbsp sugar
Stuff to Roll Them In **
Chocolate chips (optional)
Powdered sugar (optional)
Place chocolate chips into a glass mixing bowl, and set aside.
On stove top, bring heavy whipping cream, coffee beans, butter, and sugar to a light simmer. Remove from heat, allow to steep for 10 minutes. Once steeping time is complete, bring to just a simmer again.
Strain hot cream mixture into bowl of chocolate chips, discarding coffee beans. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. Then, roll them in your chosen “stuff”, and enjoy!
* If you don’t have whole coffee beans, you can use 1-2 Tbsp of ground beans – just make sure your sieve is fine enough. (Or line one with a coffee filter… appropriately enough!).
** My husband likes them rolled in straight up ground coffee beans, but there’s a lot of room to play with this. Try running coffee beans and chocolate chips through a food processor, or mixing finely ground coffee with either cocoa or powdered sugar.
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.