Espresso Chocolate Truffles

By Texaschef11

Ingredients

• For the coating:
• 8 ounces good quality bittersweet or semisweet chocolate, 62% cacao or higher
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1 tablespoon light corn syrup
• 1 tablespoon instant espresso powder
• 8 ounces chopped white chocolate (Don’t use white chocolate chips for this. They are not a pure product and will not melt properly.)
• Roasted espresso beans and melted dark chocolate for garnish, if desired

Preparation

Step 1

1. Chop chocolate into small chunks and put in a heatproof bowl. Add butter and set aside.

2. Combine cream and corn syrup in a small saucepan over medium heat. Heat until it comes to a full boil. Stir in espresso powder until fully dissolved. Remove from heat and immediately pour over chocolate and butter. Let it sit for 1 minute. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted and homogeneous, about 2 minutes.

3. Allow the ganache to cool at room temperature until firm, at least 4 hours or in the refrigerator, uncovered, for about 2 hours.

4. Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. Roll in your hands quickly to avoid melting and place on a baking sheet lined with wax paper. It will be very messy. Place in the refrigerator, uncovered, for several hours or overnight to firm up.

5. Place white chocolate chunks in a heatproof bowl and microwave for 30 seconds. Wait a few seconds and stir. If chocolate is not completely melted, continue to microwave at 15-20 second intervals until fully melted. Be careful not to overdo it. Chocolate burns and seizes easily.

6. Carefully drop each truffle into the melted white chocolate, one at a time, and roll until fully coated. Using a toothpick or fork, remove each truffle from the chocolate and lay on a baking sheet lined with wax paper to harden. Decorate each truffle with an espresso bean and some dark chocolate drizzles, if desired.