Ingredients with Measurements:
- 1 cup heavy cream
- 12 oz semisweet chocolate, chopped
- 1 tbsp instant coffee granules
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup cocoa powder, for rolling
Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a pot of simmering water, heat the heavy cream until it starts to steam.
2. Add the chopped chocolate, instant coffee granules, vanilla extract, and salt to the heated cream. Stir until the chocolate is melted and the mixture is smooth.
3. Remove the mixture from the heat and let it cool to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm.
4. Using a small cookie scoop or spoon, scoop out small portions of the mixture and roll them into balls. Place the balls on the prepared baking sheet.
5. Once all the mixture has been rolled into balls, place the baking sheet in the refrigerator for another 30 minutes to firm up the truffles.
6. In a small bowl, add the cocoa powder. Roll each truffle in the cocoa powder until coated.
7. Store the truffles in an airtight container in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours (refrigeration time)
Temperature:
- Room temperature for cooling the mixture
- Refrigerator temperature for firming up the truffles
Serving size:
- Makes approximately 24 truffles
Nutritional information:
- Calories: 120
- Fat: 9g
- Carbohydrates: 10g
- Protein: 1g
- Sugar: 7g
- Sodium: 30mg
Substitutions for ingredients:
- Milk chocolate or dark chocolate can be used instead of semisweet chocolate.
- Instant espresso powder can be used instead of instant coffee granules.
- Powdered sugar or finely chopped nuts can be used instead of cocoa powder for rolling.
Variations:
- Add a tablespoon of liqueur, such as Baileys or Kahlua, to the mixture for added flavor.
- Roll the truffles in chopped nuts or shredded coconut instead of cocoa powder.
Tips and tricks:
- Use a small cookie scoop or spoon to make uniform-sized truffles.
- If the mixture is too soft to roll into balls, refrigerate it for a longer period of time until it firms up.
- Dust your hands with cocoa powder to prevent the mixture from sticking to your hands while rolling.
Storage instructions:
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Truffles do not need to be reheated. Serve them chilled.
Presentation ideas:
- Place the truffles in mini cupcake liners for a cute presentation.
- Arrange the truffles on a platter and dust with extra cocoa powder for a professional look.
Garnishes:
- Fresh berries or mint leaves can be used as a garnish.
Pairings:
- Serve the truffles with a cup of coffee or hot cocoa.
Suggested side dishes:
- Truffles are a dessert on their own and do not require any side dishes.
Troubleshooting advice:
- If the mixture is too soft to roll into balls, refrigerate it for a longer period of time until it firms up.
Food safety advice:
- Keep the truffles refrigerated until ready to serve to prevent spoilage.
Food history:
- Truffles are a popular French confectionery made from chocolate and cream.
Flavor profiles:
- Rich, chocolatey, and slightly bitter from the coffee.
Serving suggestions:
- Serve the truffles as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Decadent, Chocolatey, Sweet, Coffee