Cappuccino Truffles
1/3 c. heavy cream
6 oz. bittersweet chocolate (Hershey's Special Dark works well), chopped
3 t. instant coffee
1 t. cinnamon
2 T. butter
cocoa powder for dusting
2 c. (milk) chocolate chips
Filling
Have the first five ingredients ready before beginning. Butter a small loaf pan. Combine the instant coffee and cinnamon with 1 T. warm water; mix well. Heat the cream over low heat almost until it simmers. Remove from heat. Add the bittersweet chocolate, coffee mixture, and butter, whisking until the chocolate melts. Pour into prepared pan and chill for at least three hours and as long as overnight.
Coating
When the filling mixture is chilled, score into about 20 truffle-sized portions. Powder hands with cocoa powder and roll into balls. Chill for one hour. Melt chips in microwave. Heat for 30 sec., then stir, then heat for 30 sec. again, and stir. Then, work in two or
three 10- second intervals, stirring so that the melted chocolate melts the rest of the chips. Don't get the chocolate too hot, or it will just slip off of the filling balls.
Using a fork, drop the filling balls one by one into the melted chocolate. Remove the ball, tapping the fork to remove excess chocolate. Flip onto waxed paper, and swirl the top with the fork to make a pretty design. It might be a good idea to only melt half of the chocolate chips at first, so that it doesn't cool before you get the hang of dipping. This recipe doubles well. If you do double it, definitely only melt half of the chips at once.
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