CHOCOLATE COFFEE TRUFFLES
"Years ago I occasionally offered candy-making classes for friends and co-workers in my home. I made many different types of chocolate. Now the cookie business takes up most of my time, so I rarely make my famous chocolates. I made this recipe the other night because it is the least time-consuming and because the coffee flavor is so unusual and because I was dying for some of these marvelous candies.
While the preparation is speedy, the rolling part is quite messy. No mater how careful I am I always get chocolate and jimmies everywhere. The effort is worthwhile because you cannot buy chocolates that taste as good as these do - for any money. A box of these truffles will make a wonderful Valentine's Day gift for any chocoholic."
FOR THE TRUFFLES:
8 ounces bittersweet chocolate
16 ounces semisweet chocolate
1 cup heavy whipping cream
1/2 cup strong black coffee
3 tablespoon butter
FOR COATING:
1/4 cup unsweetened cocoa powder
1 tablespoon finely-ground coffee
Real chocolate jimmies (optional)
Finely-ground pecans (optional)
Line a 9- by 9-inch baking pan with waxed or parchment paper. Do not use foil or plastic wrap.
Melt bittersweet chocolate and semisweet chocolate in a double boiler.
In another small pot bring heavy cream to a boil.
Prepare strong black coffee.
When cream boils and coffee is heated, pour both into melted chocolate. Add butter and stir until smooth. Pour chocolate mixture into prepared pan. Refrigerate until firm - at least three hours.
WHEN READY TO SHAPE AND FINISH:
(This is a very messy procedure so try to set up your work space as close to the kitchen sink as possible.)
Sift cocoa together with finely-ground coffee. Pour into a cake pan or shallow bowl.
Remove chocolate from refrigerator and turn out onto ice-cold marble surface or very cold cookie sheet (put the cookie sheet in the freezer for 15 minutes). Cut into squares or any other desired shape.
Roll chocolate pieces in cocoa-coffee mixture. You also may roll them in chocolate jimmies or finely-ground pecans.
If you want to make your chocolates look professional, place them in candy papers. Decorate a plain box by covering it with wrapping paper or leftover wallpaper.
Source: Hassle-Free Holidays From The Castle of the Cookie Queen by Patricia Condelli
"Years ago I occasionally offered candy-making classes for friends and co-workers in my home. I made many different types of chocolate. Now the cookie business takes up most of my time, so I rarely make my famous chocolates. I made this recipe the other night because it is the least time-consuming and because the coffee flavor is so unusual and because I was dying for some of these marvelous candies.
While the preparation is speedy, the rolling part is quite messy. No mater how careful I am I always get chocolate and jimmies everywhere. The effort is worthwhile because you cannot buy chocolates that taste as good as these do - for any money. A box of these truffles will make a wonderful Valentine's Day gift for any chocoholic."
FOR THE TRUFFLES:
8 ounces bittersweet chocolate
16 ounces semisweet chocolate
1 cup heavy whipping cream
1/2 cup strong black coffee
3 tablespoon butter
FOR COATING:
1/4 cup unsweetened cocoa powder
1 tablespoon finely-ground coffee
Real chocolate jimmies (optional)
Finely-ground pecans (optional)
Line a 9- by 9-inch baking pan with waxed or parchment paper. Do not use foil or plastic wrap.
Melt bittersweet chocolate and semisweet chocolate in a double boiler.
In another small pot bring heavy cream to a boil.
Prepare strong black coffee.
When cream boils and coffee is heated, pour both into melted chocolate. Add butter and stir until smooth. Pour chocolate mixture into prepared pan. Refrigerate until firm - at least three hours.
WHEN READY TO SHAPE AND FINISH:
(This is a very messy procedure so try to set up your work space as close to the kitchen sink as possible.)
Sift cocoa together with finely-ground coffee. Pour into a cake pan or shallow bowl.
Remove chocolate from refrigerator and turn out onto ice-cold marble surface or very cold cookie sheet (put the cookie sheet in the freezer for 15 minutes). Cut into squares or any other desired shape.
Roll chocolate pieces in cocoa-coffee mixture. You also may roll them in chocolate jimmies or finely-ground pecans.
If you want to make your chocolates look professional, place them in candy papers. Decorate a plain box by covering it with wrapping paper or leftover wallpaper.
Source: Hassle-Free Holidays From The Castle of the Cookie Queen by Patricia Condelli
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Nut and Chocolate Brittle
- Buttercrunch Toffee (Farm Journal Homemade Candy, 1970)
- Marble Fudge (microwave)
- Butter Creams and Maple Butter Creams (not Russell Stovers) (repost)
- Rum Fudge (Caribbean)
- Dark Chocolate Bordeaux candy (like See's) and Bordeax Candy (not See's recipe
- Oreo Balls
- Peanut Butter Fudge
- Chocolate Cherries with Liquid Centers (and variations)
- Chocolate Fudge
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!