CHOCOLATE & COFFEE TRUFFLE POTS
What better way to finish a meal than rich chocolate truffles and coffee? This easy dessert combines the two
Provided by Barney Desmazery
Categories Dessert, Dinner, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
- To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.
Nutrition Facts : Calories 543 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
COFFEE CHOCOLATE TRUFFLES
Very Delicious! I usually halve this recipe; this makes 48 truffles.
Provided by mary Armstrong
Categories Chocolate
Time 3h30m
Number Of Ingredients 5
Steps:
- 1. Mix coffee and hot water, let stand about 5 minutes.
- 2. In double boiler, melt chocolate chips. Add cream cheese, (coffee and water) and mix well.
- 3. chill until firm enough to shape. Shape into 1 inch balls and place on wax paper-lined cookie sheet. Chill 1-2 hours until firm.
- 4. Melt chocolate coating in double boiler. Dip balls and place on wax paper to harden. If desired, melt white coating and drizzle over.
- 5. Truffles can be frozen for several months before dipping in chocolate. Thaw in refrigerator before dipping. I usually halve this recipe, this makes 48 truffles.
CHOCOLATE TRUFFLE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet. Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil. Whisk the egg yolks with the cognac and vanilla in a medium bowl. Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot. Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes. Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate. Whisk until smooth and then lightly stir to remove any air bubbles.
- 2. If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins. Chill until cold and set, at least 2 hours or overnight. Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls.
CHOCOLATE COFFEE TRUFFLES
These deliciously rich and creamy chocolate truffles are infused with coffee, and sealed in a smooth chocolate shell!
Provided by Marsha
Categories Candy & Snacks
Time 1h
Number Of Ingredients 6
Steps:
- Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Stir in the butter and coffee granules until fully melted and combined.
- Cover the bowl tightly and refrigerate overnight or until the ganache is completely set.
- Line a large baking tray with parchment or wax paper.
- Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to roll, coat your hands in cocoa powder to make the process easier.
- Freeze the truffles for 30 minutes.
- Add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Dip each truffle into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.
Nutrition Facts : Calories 212 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 truffle, Sodium 26 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
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- Heat the heavy cream in a small saucepan, along with the coffee granules over low heat. Stir until the coffee has dissolved and it begins to bubble around the edges of the pan.
- Chop the chocolate into small pieces to ensure it will melt more evenly. Place it in a medium bowl. Scatter the dollop of butter over the chocolate so it combines better.
- Take the warm coffee cream and pour evenly over the bowl of chopped chocolate and butter. Let it rest untouched for about 3 minutes before you start stirring. If you're using coffee liqueur, pour it in after the 3 minutes. Stir until all the chocolate has melted.
- Pour this mixture into a shallow flat pan, (8x8in works great, or a standard loaf tin). Add plastic wrap directly on top of the chocolate, refrigerate for at least 1 hour.
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