Black Chocolate and Coffee Truffles
Print Category Truffles Thematic No thematic Source Loblaws Evaluation
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Ingredients
- 250 ml (1 cup) prepared coffee
- 200 g (7 oz) granulated sugar
- 300 g (10 oz) black chocolate with 68% cocoa
- 180 g (6 oz) unsalted butter
- 30 g (3 tbsp) icing sugar
- 3 egg yolks
- 500 g (16 oz) milk or semi-sweet chocolate
- Sufficient quantity cocoa powder, granulated crocant or icing sugar
Directions
- Combine granulated sugar and coffee in a saucepan and heat. Reduce by half, about 3 minutes. Set aside 30 ml (2 tbsp) of this coffee syrup.
- In a bain-marie over medium heat, melt chocolate with butter and 30 ml (2 tbsp) of coffee syrup obtained in step 1 (Be careful not to heat chocolate above 100°F. The bowl must not touch the water). Stir until a smooth consistency is attained then turn off heat.
- Blanch egg yolks with icing sugar and incorporate to the mixture obtained in step 2. Refrigerate 1 to 2 hours.
- With a teaspoon, spoon small portions and roll in the palm of hands to shape truffles. Refrigerate immediately.
- Melt milk (or semi-sweet) chocolate and quickly dip truffles one by one. Roll each truffle in cocoa, crocant or icing sugar. Refrigerate for 60 minutes. Truffles are ready to wrap - in a gift box or colourful package.
Cook commentary
Serves:
Time: hands-on: 20 min
cooking: 10 min
total prep: 30 min + cooling
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