Dark mocha truffles

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    Dark mocha truffles

    Dark mocha truffles

    (26)
    1hr15min


    23 people made this

    About this recipe: These truffles are packed full of chocolatey goodness. They are made by forming balls from a mixture of double cream, butter, chocolate and instant espresso powder. These are great for an after dinner treat or as a food gift.

    Ingredients
    Makes: 45 truffles

    • 250ml double cream
    • 30g unsalted butter
    • 115g cooking chocolate
    • 460g dark chocolate chips
    • 2 tablespoons instant espresso powder

    Method
    Prep:5min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. Combine the double cream, butter, cooking chocolate, chocolate chips and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
    2. Line a baking tray with greaseproof paper. Scoop small balls of the chocolate mixture onto the greaseproof paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (26)

    by
    77

    I forgot to add a step! After it is taken off the stove, it needs to cool in the fridge/freezer until it is just hard enough to scoop out with a small cookie scoop. It should still be "sticky" enough for your choice of coating to adhere to the truffle. *UPDATE* Someone reviewed it who said they couldn't get the right consistency while in the fridge. I will add that you HAVE to stir it a couple times while it's in there. So sorry I didn't put that at first, and I hope no one else will have problems with it.  -  01 May 2010  (Review from Allrecipes US | Canada)

    by
    38

    Wonderful recipe! I didn't add the optional espresso powder as I felt it would be too strong for my taste. also the type of baking chocolate was not specified...there is more than one kind, I went with the normal unsweetened and it turned out amazing! also...after cooling for a while in fridge I scooped out approximately the amount for each ball and let them cool in fridge on baking sheet...then took it out a bit later to shape them more. This seemed to work better since otherwise you would need to let them cool for several hours.  -  05 Oct 2010  (Review from Allrecipes US | Canada)

    by
    26

    Simply YUMMY! I don't bother rolling it into a ball, just pour it into an aluminum pan 1" deep and cut into bite size squares.  -  13 Dec 2010  (Review from Allrecipes US | Canada)

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