Coffee Chocolate Truffle Kisses Recipes

CHOCOLATE COFFEE TRUFFLES

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.

COFFEE CHOCOLATE TRUFFLE KISSES

Steps:

• Break chocolate into small pieces. In a food processor pulse together chocolate and butter until chocolate is finely chopped. In a small saucepan whisk together cream, espresso powder, and salt and bring just to a boil. Pour hot cream mixture over chocolate mixture and pulse until smooth. Transfer mixture to a bowl. Let mixture stand at cool room temperature until just firm enough to pipe, about 2 hours.
• Oil a large baking sheet and line with parchment paper.
• Transfer chocolate mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe mixture onto baking sheet to form 1- by 1-inch cones, or "kisses." Chill kisses, uncovered, until firm, at least 3 hours, and up to 1 day.
• Into a small bowl sift cocoa powder. Working with 1 kiss at a time, roll in cocoa powder to coat. Kisses keep, in one layer in an airtight container at cool room temperature or chilled, 2 weeks.