Homemade Bittersweet Chocolate Truffles
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Homemade Bittersweet Chocolate Truffles
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 230 grams bittersweet chocolate couverture at least 58% cocoa
- 125 ml heavy cream 35% fat
- 30 grams butter unsalted
- 15 grams coffee beans
- 30 ml Kahlúa or other coffee liquor
- cocoa powder for coating
Instructions
- Chop the chocolate couverture into small pieces and place it in a bowl.
- In a saucepan, heat up the cream and the coffee beans. Bring to boil and keep warm for 5 minutes to infuse the coffee flavor into the cream.
- Bring to boil again and strain the boiling hot cream over the chocolate pieces. Let stand for 2-3 minutes.
- Add the butter and stir gently with a hard plastic or rubber spatula until a smooth homogeneous chocolate mixture has formed. This mixture is called a ganache.
- Add the Kahlua, incorporate very well and pour the mixture into a shallow, cling wrap (plastic film) lined tray. Thickness should be approximately 2-3 cm (approx. 1 inch) thickness.
- Chill in the refrigerator for at least 6 hours, best overnight. This will firm up the mixture for easy handling during the rolling and coating process.
- Turn the firm, chilled ganache onto a clean surface and with a hot knife, cut 12-15 g (approx. ½ oz) or 2 cm (3/4 inch) cubes out of the chocolate-cream mixture.
- Between your palms, roll the ganache cubes into round balls and coat them well with the cocoa powder.
- Chill again to firm them up before packing or for storing.
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