Delicious coffee truffles with a unique aroma of espresso are ideal as a presentation for loved ones.
Type of kitchen:
Cooking method :
In the oven
- 350 grams of dark chocolate (preferably bitter, at least 70% cocoa)
- 250 ml cream 30-35%
- 70 ml of pure water
- 1 tbsp. butter
- 1 tbsp. sugar
- 2 tsp. soluble coffee
- 10 grams of vanilla sugar
- pinch of salt
+ nuts, wafers and caramels for ornaments
Recipe for cooking at home
- Pour the coffee into a small glass, pour 70 ml of boiling water and stir until the dry residue is completely dissolved. Chop the chocolate finely and put it in a bowl, put it on a water bath. Add cream, butter, a pinch of salt to the chopped chocolate. Heat the chocolate mass, stirring, until it is completely homogeneous, but not boiling. Remove the bowl from the water bath, pour hot coffee, pour in vanilla sugar, regular sugar and stir well until the sugar dissolves completely.
- After complete cooling, remove the chocolate cream in the refrigerator for 3-4 hours before congealing. After the specified time, prepare the nut for coffee truffles. Nuts peeled or peeled and cut into very small pieces, rolled out with a rolling pin, then fried over low heat (in a dry frying pan) until lightly roughened.
- Wafers crumble up, caramel chopped into crumb in any way convenient for you. Mix in a bowl the crushed nuts with wafers, caramel, take out the chocolate-coffee mass from the refrigerator. Using a dessert spoon, form about 20 equal sized balls from the frozen cream, roll them in a nut mixture and lay them on a baking sheet covered with food film. Coffee truffles should be infused in the refrigerator for at least 1 -2 hours (it is better to leave them for 6-8 hours). Ready-made sweets are served to the table chilled, especially tasty with freshly brewed coffee. Bon appetit!