ESPRESSO TRUFFLE CUPS
Looking for an elegant dessert? Then check out these espresso truffle cups flavored with vanilla, whipping cream and dark chocolate chips.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Place candy cups in mini muffin pans. In medium microwavable bowl, microwave baking chips and oil uncovered on High 1 minute; stir. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Spoon 1 teaspoon melted mixture in each candy cup. (There will be mixture left over; set aside for later use.) With back of small spoon, spread mixture in bottoms and most of the way up sides of cups. (If mixture is too liquid, cool for a few minutes so it will coat the cups.) Let stand until completely set.
- Meanwhile, in small microwavable bowl, mix cream and espresso powder. Microwave uncovered on High 20 seconds or until cream is very hot; stir to combine. Stir in chocolate chips until melted. If necessary, microwave 15 seconds longer until mixture can be stirred smooth. Refrigerate 10 minutes to cool slightly.
- When candy cups are set and espresso mixture is cooled, microwave remaining white mixture 30 seconds or just until melted but not warm. Spoon espresso mixture into small resealable food-storage plastic bag; cut 1/4 inch from one bottom corner of bag. Pipe about 1 teaspoon mixture into each candy cup. Spoon enough melted white mixture over to cover. Top each with chocolate-covered coffee bean. Sprinkle with cocoa. Let stand until set, about 30 minutes.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 15 mg, Sugar 11 g, TransFat 0 g
ESPRESSO COFFEE TRUFFLES
Steps:
- In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
- Beat the mixture with an electric whisk for about 1 minute or until it changes color.
- Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks.
ESPRESSO TRUFFLES
Make and share this Espresso Truffles recipe from Food.com.
Provided by Boo Chef in West Te
Categories Candy
Time 40m
Yield 24 PIECES, 24 serving(s)
Number Of Ingredients 6
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.
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