Espresso Tuxedo Truffles
What seems like just a couple years ago (in reality nearly ten) I was working as an underwriter for an insurance company. Pretty much my job was to answer calls from agents and tell them what they could or couldn't do or more often than not why they couldn't. To say that it wasn't the most exciting, I can't wait to get to work, want to do this forever job is an understatement. However I was dating (now married to) a guy who lives his dream every day with his career. It was difficult to be as frustrated as I was and supportive at the same time. My solution was to find a challenging hobby that would take time to learn but that I could enjoy, so I dove head first into chocolate making. For nearly a year I stuck to recipes and trying different techniques. This was the first truffle I made solely on my own and I have never stopped loving it. I don't make it often because chocolate making can take days and that is hard with a toddler but I always enjoy it when I do! This recipe is perfect for Valentines too!
1/4 cup Heavy Whipping Cream
1/2-1 shot espresso - you can brew your own if you're super fancy. I went to Starbucks
1-2 tbs good quality salted butter cubed and at room temp - I used Central Market brand
8 oz good quality bittersweet chocolate - I used Ghiradelli 80% this time
4-8 oz good quality white chocolate - I used Ghiradelli
good quality ground espresso or coffee beans for dusting
First chop the bittersweet chocolate and place in glass bowl - glass is the best for working with chocolate because of how it distributes the temperature.
Next in a small sauce pan bring the cream and espresso to a rolling boil. Then pour the cream mixture onto the chopped chocolate. Let sit for 2 minutes! This allows the chocolate to begin melting into the mixture. Slowly using a whisk blend the mixture and chocolate. At first stir in one direction. It is SUPER important to do this very slowly because you don't want to introduce air into the mixture and too fast will make the chocolate separate and you will end up with a broken ganache and a sad gooey mess. Once it is emulsified add the butter and continue stirring until combined. It should look rich, silky, and delicious!
This makes me happy everytime!! Next use a pipping bag to put the ganache onto baking sheet lined with parchment paper to set. Set it at room temperature somewhere dry overnight if you can or for a least a couple hours. Moisture is bad for the chocolate which is why you don't want to put it in the fridge.
Once they have set roll them to make sure they are in the form you want. At this point you could roll in cocoa,nuts, or other toppings, or you could dip them. To make them tuxedo (white and black or dark) I dip them in white. I love the white with dark chocolate because I think the dark brings out the espresso best and the super sweetness of the white compliments the slight bitterness of the dark.
Once the chocolate has been tempered (more on that in a later blog) I use a Wilton chocolate bowl to keep it at a steady temperature. I double dip these lovelies to make them coated in two thin layers. Place on a new sheet of parchment paper and let set. While they are setting lightly sprinkle with ground espresso.
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