Decadent Coffee Truffles
Coffee and chocolate are two best friends, they work so well together – creating masterpiece after masterpiece. These decadent coffee truffles are simple to make, and feels very luxurious. Silky smooth chocolate and with a pop of coffee.
I’ll keep this post pretty short. It’s Easter and I am just getting ready to take a few days off (right, probably not going to happen) and just relax at my cabin. Easter is the one time of the year when everyone is at their cabins. And what does this mean? Ridiculously slow internet access. The speed depends upon the amount of users – the fewer the faster. So, if you want to get anything internet related done – the night and early mornings are your best bet. So, we’ll see.
I’ll spend my days cooking yummy food, baking too much and ski the calories off. Seems like pretty good days. I’ve just bought a new puzzle too, so I think I have enough on my plate. Although it’s pretty hard to let this blog down and out of my mind! As I mentioned in the previous post, I have trouble with my rss feed and now a bunch of other things are wrong too. The speed of the page is horrendous, and I can’t think of anything else! Someone please fix this noww.
I just want to bake, cook, shoot and write posts – not this stupid coding and troubleshooting. However, I promised a short post. So I’ll let this go for the rest of the post (hopefully). Back to the coffee truffles!
Decadent Coffee Truffles
This is a recipe from Recipes Made Easy, I have not done many alterations, really only in the execution. Line a regular loaf tin (900gr / 2lb) with parchment paper. Break the milk chocolate into small pieces. Heat the cream in a small saucepan, along with the Kahlua and coffee granules over low heat. Stir until the coffee has dissolved and it begins to bubble around the edges of the pan.
Remove from heat and add in the chocolate. Stir constantly until it’s smooth and completely melted. Pour over the lined loaf tin. Chill completely to firm it up, a few hours.
Take the chocolate out of the tin and cut it into 50 pieces. About one heaping teaspoon each. Pinch and roll each ball into pieces and place on a baking tray lined with parchment paper. You can make them larger (I made around 24-30 with the size on the photos, but I found them a little harder to eat, so I’d make them a little smaller).
Place them back into the refrigerator while you melt the coating chocolate. And for coating, melt about two thirds of the dark chocolate in a bowl over a pan of hot water (or in a microwave if you prefer). When it’s melted, add in the rest of the chocolate and stir until everything is smooth.
Dip each coffee truffle in the melted dark chocolate and place on a clean parchment paper. Drizzle with a little cocoa powder. Return to the refrigerator and allow to set.
Other coffee and chocolate related sweets:
- Peppermint Dark Chocolate
- Chocolate Coffee Cupcakes with Baileys Frosting
- Classic Irish Coffee
- Tiramisu Cake with White Chocolate Mousse
Please tell me what you thought of this recipe, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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