ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 18 to 24 truffles
Number Of Ingredients 7
Steps:
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
ESPRESSO TOFFEE FUDGE
Steps:
- Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
ESPRESSO TOFFEE
This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat.
Provided by Jack Kaufman
Categories Candy
Time 50m
Yield 1 1/2 pounds, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
- Melt butter over medium heat in heavy 2 to 3 quart saucepan.
- Stir in sugar, corn syrup and espresso.
- Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
- Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
- Pour mixture into prepared pan.
- Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
- (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
- Gently press nuts into chocolate.
- Let candy stand at room temperature to cool completely.
- Break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 619.2, Fat 40.4, SaturatedFat 23.1, Cholesterol 81.3, Sodium 248.9, Carbohydrate 68.2, Fiber 2, Sugar 62.3, Protein 2.8
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