Chocolate Espresso Sambuca Truffles Recipes

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CHOCOLATE ESPRESSO SAMBUCA TRUFFLES



Chocolate Espresso Sambuca Truffles image

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Pernod     Winter     Gourmet

Yield Makes about 50 truffles

Number Of Ingredients 6

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/4 cup heavy cream
1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water
2 tablespoons Sambuca or other anise liqueur
about 1 cup unsweetened cocoa powder for coating truffles

Steps:

  • In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
  • Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.

SAMBUCA TRUFFLES



Sambuca Truffles image

Heavy cream is spiked with fragrant anise seed to help complement and enhance the Sambuca in these truffles.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 7

1 1/2 cups heavy cream
1 tablespoon anise seed
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound 2 ounces finely chopped semisweet chocolate, plus 12 ounces more for dipping
6 tablespoons sambuca
1 cup sifted confectioners' sugar

Steps:

  • In a small saucepan, bring heavycream and anise seed to aboil. Turn off heat; cover, and let steep 20minutes. Strain through a fine sieve intoa clean bowl. Discard solids.
  • Bring 1cup of the anise cream, plus butter and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir insambuca.
  • Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
  • After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
  • Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
  • Place confectioners' sugar in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in confectioners' sugar. With yourclean hand, cover truffle with the sugar. Letsit in bowl 20 seconds.
  • Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

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