Indulging in a velvety, rich confection is a simple pleasure that transcends the ordinary. Imagine biting into a perfectly crafted truffle, its outer shell yielding to reveal a silky, melt-in-your-mouth center. These Chocolate Espresso Truffles will send you to pure sensory bliss, with the combination of premium chocolate and the star of the show, Amoretti Espresso Coffee Extract, creates an expirence that will melt away all your worries. These truffles are not just a treat; they are a celebration of the finer things in life.
- 2/ 2/3 cup semisweet chocolate (not chocolate chips) finely chopped
- espresso beans to garnish
- In a small saucepan over medium heat,bring the heavy cream to a boil, then remove from heat and whisk in the Amoretti® Espresso Coffee Extract.
- Add your semisweet chocolate to a heatproof bowl and then pour the cream over and allow the mixture to sit for 2 minutes untouched, then whisk until smooth.
- Stir in the butter and whisk until smooth.
- Cool the mixture to room temperature, then tightly cover the bowl with plastic wrap and refridgerate for 2 hours, or until firm enough to scoop.
- Once the mixture has fiirmed up, scoop out about 3 teaspoons of the truffle filling and roll it in your hands to form a ball, then transfer to a covered baking sheet, and repeat for all the truffles.
- Refridgerate the rolled truffles for at least 20 minutes. (In the meantime you can temper your chocolate, though this step is not necessary).
- If you want to temper your chocolate, fill a medium saucepan 1/3 of the way full with water and bring it to a low simmer. Place a heatproof bowl that fits snugly on top but will not touch the simmering water. Reduce the heat to low and place two thirds of the chocolate in the bowl. Place a candy thermometer in the chocolate and let it melt, stirring frequently. Make sure not to let them temperature exceed 120 degrees F.
- Once the chocolate has fully melted, remove from heat but keep the pot of water simmering. Wipe the bottom of the bowl to remove any condensation.
- Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before you add more.
- Set aside and let the chocolate cool to 82 degrees F. Once the chocolate has cooled, place it back on the simmering water and reheat until it reaches between 88 degrees F and 91 degrees F.
- Remove from heat, the chocolate should be smooth, glossy and streak free.
- Dip each truffle into your chocolate and transfer back to the lined baking sheet.
- Top with 1-2 espresso beans and then set aside for an hour before serving.
- For best results use a semisweet chocolate with at least 70% cocao for both the truffles and the chocolate coating. (You cannot tem[er chocolate chips so make sure to use a chocolate bar that is finely chopped.)
- Tempering the chocolate is not necesary to the recipe. If you plan to not temper your chocolate coating, just melt the chocolate using your perfered method and then skip to step 6 of the chocolate coating directions.
- You can replace the Espresso Coffee extract with another Amoretti Extract, some delicious alternatives are Natural Bourbon Whiskey Extract, Peppermint Extract and Hazelnut Praline Extract.