When looking for a good coffee chocolate truffle recipe you might get a bit annoyed by the fact that most people tend to use instant coffee in their truffles. If you are a coffee connoisseur eager to use your recently purchased high quality coffee beans you might feel a bit snubbed. What’s the fun if you can’t put to use the incredible coffee by matching it with equally incredible cacao? Of course you could just use the coffee beans for your regular cup of java in the morning, but it’s always nice to experiment with new flavors, is it not? At least here at the Wholesale Coffee Co. we enjoy trying out new things with our coffee beans, but then we are obsessed with coffee… Anyway: enjoy the truffles!
Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours, 45 minutes
Yield: Makes about 20 to 25 truffles.
Ingredients:
- 3/4 cup heavy whipping cream
- 8 ounces good quality, chopped semi-sweet chocolate
- 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
- 2 tablespoons unsalted butter
- 2 tablespoons Kahlua (or homemade coffee liqueur)
- 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar
Preparation:
- In a double broiler, bring the cream to a simmer.
- Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
- Whisk in the coffee.
- Whisk in the butter until it is fully melted.
- Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product’s texture.)
- Remove the mixture from heat and pour it into a shallow baking dish.
- Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
- Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
- Remove the chocolate from the fridge/freezer.
- Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
- Repeat until you have used all of the chocolate.
- Cover and refrigerate the truffles until they are firm.
Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer… assuming you can keep yourself from eating them all first!
