Espresso Coffee Truffles

Total Time:
3 hr 30 min
Prep:
15 min
Inactive:
3 hr
Cook:
15 min

Yield:
80 truffles
Level:
Intermediate

Ingredients
  • 1 1/2 cups single cream
  • 1/2 cup hot espresso coffee
  • 29 ounces dark chocolate (recommended: cacao content of 70 percent or more)
  • Cocoa Powder, for coating
Directions

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.

*Cook's note: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes


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    The recipe and/or ingredients are off as it does not create a tasty truffle-like dessert but another version off near-unsweetened chocolate
    This is a chocolate-lover's dream. The Truffles are a rich, creamy, luscious treat. You don't need to eat 10 of them to feel satisfied. I will definitely made this one again. Thanks.
    I am from Lausanne, Switz, where Tyler got the recipe from Dan Durig; and although I have my own recipe for the perfect Swiss truffle, I decided to try Dan Durig's because he was from my part of the world! But the truffles never took. It ended up, however, being a great chocolate sauce that can be used for dipping cookies, fruits; or just to drip over cake slices. Incredible taste, just not for such recipe!
    When I made this recipe, I went to cut it up and it was sticky and pasty, and when you rolled it in the cocoa powder, it becamed deformed and wouldn't roll up into a ball anymore. It was a very bad recipe, I thought.
    These truffles taste great, but this recipe is slightly off, especially from what is shown on the TV version. I agree with the first reviewer that you must leave them out of the fridge for awhile but I would go one further. There is simply too much chocolate in proportion to the cream & coffee. If you make these realize that you will have a very stiff truffle (if you use 70% chocolate)unless you use more liquid. I also added vanilla extract & 2 pinches of kosher salt. I would recommend using Ina Garten's recipe. Very delicious & very easy to shape!
    These are awesome and simple version of truffles. Just need 4 shots of espresso from your local coffee house. I recommend letting them warm up after setting in the fridge. Then use a small melon baller, etc, to make nice round truffles.
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