Food recipes
Mocha Truffles
Mocha Truffles Ingredients: pascha, organic bitter-sweet dark chocolate chips, cream, whipped, cream topping, pressurized beans, snap, green, raw butter, without salt cocoa, dry powder, unsweetened Directions: Place c...
Mocha Truffles
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
beans, snap, green, raw
butter, without salt
cocoa, dry powder, unsweetened
Directions:
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.
Cover 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 to coat; shake off excess.
Place on prepared baking sheet.
Chill truffles until firm, at least 2 hours.
(Can be made 2 weeks ahead.
Store in airtight container in refrigerator.
Dust truffles with cocoa powder before serving.)
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
beans, snap, green, raw
butter, without salt
cocoa, dry powder, unsweetened
Directions:
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.
Cover 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 to coat; shake off excess.
Place on prepared baking sheet.
Chill truffles until firm, at least 2 hours.
(Can be made 2 weeks ahead.
Store in airtight container in refrigerator.
Dust truffles with cocoa powder before serving.)