I have always loved chocolates. But until recently I've relied on other people to make them for me. Not anymore. These are my four most recent creations, and at this second I'd say the cappuccino truffle is topping my chart of favorites. Although, that changes the minute I taste any of the others... Who says first place can't be split four ways?
Today, though, I'm going to focus solely on the cappuccino truffles. Their rich blend of 60% cacao bittersweet chocolate, heavy cream and coffee, makes these truffle centers the very height of decadence. When enrobed in Callebaut's finest Belgian chocolate, these truffles are an exquisite, melt-in-your-mouth heaven, worthy of being savored again and again.
(Recipe makes about 74 truffles)
16 ounces 60% bittersweet chocolate
1 cup heavy whipping cream
13.2 grams (4 rounded teaspoons) instant coffee granules
12 ounces milk chocolate for dipping the truffles. (I start with 24 oz, because if you don't have a nice pool of chocolate, the dipping is much more difficult.) The excess can, of course, be poured into a mold and melted the next time you need chocolate.
Directions for preparing ganache:
Place 16 ounces of bittersweet chocolate in a large glass or metal bowl. In a heavy saucepan, bring 1 cup of heavy cream to a light boil. Pour 3/4 of the cream into a measuring cup and stir in the coffee granules until completely dissolved (keeping the remaining cream warm on the stove). Pour this mixture over the chocolate, let it melt a bit, stir, and then pour the remaining cream into the chocolate mixture to finish the melting process. (If any chocolate remains unmelted, fill the saucepan with water and bring to a simmer, place the bowl of ganache over the saucepan and whisk until thoroughly melted. Cover and refrigerate for about three hours, until firm.
Forming the truffles:
Using a very small ice cream scoop or a melon baller, create one inch round balls and place on a baking sheet lined with a baking mat or waxed paper. *Keep your hands cold while rolling the truffles, or they will melt all over you. I recommend holding an ice pack wrapped in a paper towel.* To make dipping the truffles easy, insert a toothpick into each ball. Freeze for 45 minutes. Temper the milk chocolate while the truffle centers are freezing. (Tempering instructions below)
Once the chocolate is tempered, dip your truffle centers by their toothpicks into the chocolate, and
then place the truffles onto a baking sheet lined with a baking mat or
waxed paper. When you are finished dipping all the truffles, remove the
toothpicks. With another toothpick, fill all the toothpick holes with
chocolate, swirling the tops into a design of your choosing.
Store
finished truffles in an air-tight container in the refrigerator, after
24 hours in the refrigerator, you can proceed to freeze them. Truffles
will last up to a week if kept at room temperature, 2-3 weeks in the
refrigerator, and up to 2 months in the freezer. When thawing, place in
the refrigerator for 24 hours before bringing them to room
temperature. Truffles taste best at room temperature.
Serving size: 1 truffle
Calories: 69, Carbs: 6g, Protein: 1g, Sugar: 5g, Sodium: 5mg, Fiber: 0g
Tempering Chocolate
*Tempering chocolate requires a precise thermometer, and undivided attention. There are many websites that describe the process, but essentially it comes down to knowing the chocolate's temperature curve.
1. Heat 2/3 of the chocolate (the remaining 1/3 will be your seed chocolate) to its specific melt point in a glass bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). I use Callebaut milk chocolate, so I remove the chocolate from the heat just as the temperature is reaching 111 degrees, it will go up to the desired melt point of 113 degrees from the remaining heat from the glass bowl.
2. Stir in the seed chocolate (the remaining 1/3). This will lower the temperature of the chocolate. For Callebaut milk chocolate the temperature needs to drop to 80.6 degrees. Stir continuously with a rubber spatula.
3. When the chocolate has reached 80.6 degrees, it is time to heat it to its working temperature. To do this, place the bowl of chocolate back over the saucepan of simmering water for just a few seconds. Remember that the glass will continue to heat the chocolate when it is removed. Keep stirring until it reaches 84.3 degrees.
4. Keep the chocolate at its working temperature (for this specific chocolate, that range is 84.2 - 86 degrees Fahrenheit). To make this easier, I keep an electric griddle nearby, set on low and covered with two kitchen towels. When the chocolate begins to cool, I place it on the griddle until it warms a bit. I also keep a bowl of ice water nearby. If the chocolate starts to get too warm, I place it over the bowl of ice water for a few seconds. Remember to continue stirring the chocolate and keep a close eye on the temperature at all times.
***Important note: Do NOT let one drop of water get into your chocolate or it will seize and be ruined***
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