Description
These truffles are even sugar free!
Ingredients
Scale
- 8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup whipping cream
- 1 1/2 tbsp ground espresso beans
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 4 pieces
For coating the truffles:
- 1/2 cup unsweetened cocoa powder
- Chopped nuts
- Freeze dried fruit
Instructions
- Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
- Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate. Pour cream into 2-cup glass measuring cup.
- Place in microwave oven and bring to boil on high. Stir ground espresso beans into hot cream; let steep 5 minutes. Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer. Stir until cream-chocolate mixture is well blended and smooth.
- Place butter on plate. Microwave 10 seconds on high to soften. Add butter, 1 piece at a time, to chocolate mixture, stirring until melted. This butter-rich tempered chocolate mixture is called ganache. Cover the ganache with plastic wrap and chill until firm, about 2 hours.
- Line baking sheet with waxed paper. Place cocoa powder in medium bowl. Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens).
- Drop each truffle into cocoa powder, nuts, or freeze dried fruit to coat; shake off excess. Place on prepared baking sheet. Chill truffles until firm, at least 2 hours.