Sharing this new recipe I’m trying for my Christmas Candy gift boxes this year…
They’re wonderfully easy and so yummy!
The simple ingredients…
Heat the butter, cream and espresso powder until almost boiling…
Whisk until smooth…
Pour the hot mixture over the chocolate chips…
Let it sit a minute and then stir…
It will be wondermous like this!
Cool to room temperature and then refrigerate at least 30 minutes…
Scoop a bit and gently roll into balls….
It will be very messy and soft…
Use a light touch…
then roll in the cocoa…
Like this!
I put mine in the small baking cups and refrigerate until ready to serve…
Just gorgeous on your serving plate!
Enjoy!
Espresso Truffles Recipe
Ingredients
- ¾ cup heavy cream
- 2 TBSP butter
- 4 tsp espresso powder
- 10 oz bittersweet chocolate, chopped finely
- Ghiradelli Cocoa Powder for dusting
Instructions
Heat cream, butter and espresso powder in a heavy saucepan stirring often.
Turn off the heat just before it begins to boil and stir with a whisk.
Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.
Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes.
Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.
Roll balls in cocoa powder to coat.
Keep refrigerated until serving.