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Mocha Milk Chocolate Chocolate Truffles
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Mocha Milk Chocolate Chocolate Truffles
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 28 minutes
Cook Method:
 stove top/chilled
Cook Temp:
 varies
Directions:
.................................................................................
Whole coffee beans steeped in cream give
these truffles a just-brewed essence. This
same steeping technique may be used with
other flavorings. Dark chocolate may be
used instead of milk. Truffles may be frozen
and recipe may be halved.


1. In a small saucepan, heat cream and coffee
beans over medium-high heat. As cream
just begins to boil, turn off heat and let
coffee steep for 15 minutes.
2. Meanwhile, melt chocolate using a
double boiler, or a metal bowl or saucepan
that will rest on top of a bottom saucepan.
Fill bottom pan halfway with water. Place
chocolate and butter in top pan. Heat
water over medium-low heat. If water begins
to simmer, lower heat so that water is barely
steaming. Gently stir chocolate and butter
after about 1 minute. Chocolate should melt
slowly — it should feel barely warm to the
touch. Stir every minute or so, until about
three quarters of the chocolate is melted,
about 6 to 10 minutes. Remove top pan from
heat and stir until chocolate and butter have
melted and mixture is smooth.
3. Drain coffee beans from cream, discarding
beans, and add cream to chocolate. Stir until
smooth and shiny, about 2 minutes. Add
cinnamon and Kahlúa or vanilla, if using, and
stir until smooth.
4. Pour mixture into a shallow bowl. Let set at
room temperature for 30 minutes, then cover
and refrigerate until firm, about 2 hours or
overnight. Let rest at room temperature for a
few minutes before forming truffles.
5. Scoop ½ teaspoonfuls of chocolate and
place on a large plate. Shape each scoop into
a ball with your fingers, and roll between
your palms to smooth (it will be messy).
Alternately, use a melon baller to scoop
truffles and roll into shape if needed. Freeze
plate of rolled truffles for 1 hour, until ready
to finish. If you’re planning to finish another
day, store frozen truffles in an airtight container
after they have set for 1 hour.
6. Finish truffles by choosing the finish of
your choice. (see other recipes.)

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1/2 cup Heavy cream
9 oz Milk chocolate baking chips
2 Tbs Unsalted butter
1/8 tsp Cinnamon, ground
1 Tbs Kahlua
1/2 cup whole coffee beans


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