After Dinner Espresso Chocolate Truffles
This is an after-dinner indulgence you’re going to want to wow your guests with time and time again...
- Makes : 10-20 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 5 mins
500 g 70% dark chocolate, roughly chopped
50 ml Nespresso Barista Creations Corto coffee capsules, brewed black (2 capsules)
¼ C (60 ml) espresso coffee beans, very finely ground
1 tsp (5 ml) cinnamon
Pour the cream and the brewed Nespresso Barista Creations Corto coffee into a medium-sized saucepan over medium heat. Warm the cream until it just begins to boil then remove from the heat.
Add the chopped chocolate to the coffee-cream mix and leave to melt without stirring (about 5 minutes).
After 5 minutes mix to combine – the ganache should be silky and glossy. Pour the ganache into a container with a lid and chill in the fridge for at least 2 hours or until the ganache is set.
While the ganache is in the fridge, combine the dust ingredients and mix well. It should be a very fine powder.
To Roll the Truffles
Take the ganache out of the fridge and allow to sit at room temperature until it is workable.
Weigh the ganache out into 15 g portions – it’s a good idea to use a tablespoon measure or a melon baller to create a round shape when you are portioning out. When you start to roll the truffles the ganache will begin to melt on contact with your hands, so the less rolling and shaping that you have to do, the better.
Roll the ganache into balls between your palms. Work quickly to prevent the ganache from melting too much. If the ganache is too sticky then give each ball a quick dunk in the dust and then roll into balls before re-dusting them. You can also refrigerate in-between rolling to firm up the ganache.
When you have the desired round shape, do a final roll in the espresso dust and then store in an airtight container.
Serve with a Nespresso Barista Creations Corto cortado and enjoy.