Coffee-Spice White Chocolate Truffles
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Whipping Cream1 tsp
Vanilla Extract5 tsps
Instant Espresso Powder1 tbsp
Espresso Beans (ground)3 tsp
Ground Nutmeg3 tsp
Ground CinnamonDirections:
1
Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F
2
(chocolate will feel warm to touch)
3
Remove from over water
4
Mix in espresso powder, ground espresso beans and spices
5
Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled)
6
Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes
7
Line 2 baking sheets with foil
8
Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet
9
Freeze truffles until just firm but still malleable, about 15 minutes
10
Quickly press or roll each mound into irregular ball
11
Return to freezer on sheet
12
Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F
13
Remove from over water
14
Drop 1 truffle into chocolate
15
Using fork, turn to coat
16
Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl
17
Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright
18
Top with 1 candied violet or 1 espresso bean
19
Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F
20
Chill truffles until coating is firm, about 30 minutes
21
(Can be made 2 weeks ahead
22
Chill in airtight container
23
) Let stand 20 minutes at room temperature before serving
24
Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F
25
(chocolate will feel warm to touch)
26
Remove from over water
27
Mix in espresso powder, ground espresso beans and spices
28
Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled)
29
Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes
30
Line 2 baking sheets with foil
31
Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet
32
Freeze truffles until just firm but still malleable, about 15 minutes
33
Quickly press or roll each mound into irregular ball
34
Return to freezer on sheet
35
Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F
36
Remove from over water
37
Drop 1 truffle into chocolate
38
Using fork, turn to coat
39
Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl
40
Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright
41
Top with 1 candied violet or 1 espresso bean
42
Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F
43
Chill truffles until coating is firm, about 30 minutes
44
(Can be made 2 weeks ahead
45
Chill in airtight container
46
) Let stand 20 minutes at room temperature before serving