Espresso Coffee Truffles Recipes

GALE'S FAMOUS TRUFFLES

Steps:

• In a saucepan, combine the creme fraiche and espresso and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not too hard to pipe easily.
• The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
• In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. You can sift the unused cocoa and use it for another purpose. Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.

ESPRESSO TRUFFLES

Steps:

• IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.
• IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.
• WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.
• ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.
• IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.
• DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.