PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
      Title: White Chocolate-Coffee Truffles
 Categories: Candies, Christmas
      Yield: 6 servings
 
    3/4 c  Whipping cream
      1 tb Instant espresso or coffee
           -powder
     14 oz White chocolate, very finely
           -chopped
      2 tb Kahlua
           Dipping chocolate:
      1 lb White chocolate, very finely
           -chopped
      2 ts Vegetable oil
      3 tb Chocolate-covered coffee
           -beans, very finely chopped
 
  1. To make the truffles: In a medium saucepan, bring the cream and
  espresso powder to a boil.  pour over the chocolate and whisk until
  completely melted. whisk in the Kahlua. Refrigerate until completely
  chilled and firm.
  
  2. With a tsp, place pieces of the chocolate onto a foil-lined baking
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for
  about 30 minutes.
  
  3. To prepare the dipping chocolate: In the top of a double boiler
  set over hot water, place the chocolate and oil. stir until almost
  melted. Remove the top of the double boiler from the heat and stir
  until the chocolate has completely melted.  continue to stir until
  the chocolate has cooled and reaches a temperature of 90 degrees.
  
  4. Prepare 2 baking sheets by lining with aluminum foil. Dip each
  candy center in the melted chocolate, shake off the excess and place
  on the baking sheet. When you have dipped a row of candies, top each
  with a little of the chocolate- covered coffee bean.  Before each
  dipping, stir the chocolate vigorously with your fingers. If the
  centers become too soft, chill for about 30 minutes.
  
  5. Let the candies set for about 2 hours before storing in
  refrigeration. If the centers start to come through the bottoms of
  the chocolates, as often happens with soft mixtures, dip the bottoms
  again in melted and cooled chocolate.
  
  Source:  Seattle Times Kitchen


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional