White Chocolate-Coffee Truffles
Author/Submitted by:
Seattle Times Kitchen
Servings: 6
Categories:
Candies
/
Chocolate
/
Christmas
/
Coffee
/
Desserts
Ingredients: 3/4
cup
Whipping cream 1
tablespoon
Instant espresso or coffee powder 14
ounces
White chocolate,
very finely
2
tablespoons
Kahlua 1
pound
White chocolate,
very finely
2
teaspoons
Vegetable oil 3
tablespoons
Chocolate-covered coffee beans,
very finely chopped
Directions:
1. To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. pour over the chocolate and whisk until completely melted. whisk in the Kahlua. Refrigerate until completely chilled and firm.
2. With a tsp, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes.
3. To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.
4. Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes.
5. Let the candies set for about 2 hours before storing in refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.
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