Each mum merits chocolates, and these hand moved espresso truffles are the ideal blessing. Snatching a case of chocolates from the store rack is simple, however when you make them yourself you additionally give her your time and love. Which make them a substantially more uncommon blessing and will gain you some genuine pats on the head. Best of all they are straightforward (yet somewhat untidy) to make and taste astounding.
There is no way to avoid it. In the event that you choose to give these a go you will get your hands filthy – or if nothing else chocolaty.
The kind of chocolate you use to coat your espresso truffles involves individual decision. I like to balance the covering chocolate with the one utilized in the middle. Consequently my inclination is to utilize white or plain chocolate for this, yet on the off chance that you like, you could utilize milk. White chocolate is somewhat harder to temper as it is substantially more touchy to temperature changes and can without much of a stretch be over-warmed. Plain chocolate, then again, is the most effortless with milk in the center. For the truffle focus, it would be ideal if you just use milk chocolate. I haven't tried it with white or plain chocolate so I can't make sure it will work!
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Every mum deserves chocolates, and these hand rolled coffee truffles are delicious served with after dinner coffee or as a special treat at anytime. They also make a perfect gift.
Ingredients
- 250 g milk chocolate
- 75 ml double cream (heavy cream)
- 2 tbsp Kahlua coffee liqueur
- 1 tbsp instant coffee granules
- 200 g milk, plain(dark) or white chocolate , for coating
- cocoa powder for dusting optional
Instructions
- Line a 900g (2lb) loaf tin with parchment.
- Break the milk chocolate into small pieces.
- Heat the cream in a small saucepan with the Kahlua and coffee granules over a low heat stirring until the coffee has dissolved and the cream is beginning to bubble around the edge of the pan.
- Remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted and combined with the cream to produce a smooth chocolate cream (ganache).
- Immediately pour into the lined loaf tin and allow to cool, then chill for 2 – 4 hours until firm.
- Remove the mixture from the tin and cut into 24 pieces. Pinch and roll each piece into ball and place on a baking tray lined with parchment. Return to the refrigerator until you are ready to roll the chocolates.
- To coat the truffles, melt about two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining chocolate and stir continuously until all the chocolate has melted.
- Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
- Once all the truffles have all been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.
- Dust with a little cocoa powder if desired.
Read more our recipe : Crock Pot Vanilla Latte
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