Espresso Truffles

Espresso truffles appear fancy with their beautiful exterior and their creamy interior. You’d think that something so luxurious should be difficult to prepare.  The truth is espresso truffles couldn’t be easier to make.  Ganache, the truffle base, can be prepared with as few as three ingredients by simply mixing cream, espresso and chocolate. Since ganache is made with three ingredients, using a good quality chocolate with 62% cacao is key.  Choosing a quality chocolate will result in a superb texture and flavor.  Avoid using chips that have stabilizers to help keep their shape as this could result in a grainy texture.  Be prepared to get your hands full of chocolate when making truffles.  The fun begins when you roll the ganache in toppings ranging from traditional unsweetened cocoa powder, to chopped nuts or crushed toffee. Be creative with your flavor combinations and you’ll see that it’s quite simple to create decadent chocolates. . This recipe was featured in the May/June 2018 issue of Inside Northside Magazine.  Be sure to share your tasty creations with me on Instagram @y_delicacies.  I'd love to see your version! 

Espresso Truffles

Servings: 5 dozen truffles

10 ounces chocolate (62% cacao), finely chopped

1 cup heavy cream

¼ cup espresso or strong coffee

Assorted coatings such as: unsweetened cacao powder, cacao nibs, toasted coconut, finely chopped pecans, finely chopped roasted and salted pepitas, crushed toffee, dried chili mango.

1. Place chocolate in a medium bowl.  Line 2 baking sheets with parchment or wax paper. Pour toppings into shallow dishes.

2. In a small sauce pan on medium heat, simmer cream and coffee until bubbles form around the edges of the pan.  Remove from heat and pour over chocolate.  Let sit until chocolate is melted, 3 minutes. 

3. Stir well until combined and glossy. Pour into an 8x8 baking pan or a pie dish. Refrigerate until firm enough to scoop, 3 hours.

4. Using a small spring release scoop or a spoon, scoop out a teaspoon of ganache. Drop onto a lined baking sheet and repeat with remaining ganache.

5. Form chocolate into balls with the palm of your hands, and roll truffles in your choice of coatings.    If ganache becomes too soft to form, refrigerate until firm enough to handle.

6. Place coated truffles on the second lined baking sheet and refrigerate until firm.  Transfer to an airtight container, placing wax paper or parchment between layers, and store in the refrigerator. Let sit at room temperature for 1 hour before serving.

Do Ahead: Ganache can be made 3 days ahead; keep covered and refrigerated.  Truffles can be made 1 week ahead; store in an airtight container in the refrigerator.