These truffles are so delicious and perfect for giving away as gifts for chocolate lovers! Makes about 50 Ingredients:
- 250ml (8fl oz) double cream
- 50g (2oz) whole espresso beans
- 400g (14oz) white chocolate, chopped
- 1 tbsp brandy
- 300g (11oz) dark chocolate, (70% cocoa solids), tempered
- 550g (1lb 3oz) white chocolate, tempered
- 10g (¼oz) espresso beans, very finely ground (optional)
- Line the base of a shallow baking tray with baking parchment.
- Place the cream and espresso beans in a small pan over a moderate heat and bring to just under a boil. Allow the beans to steep for about 10 minutes, then heat the mixture to just under the boil again.
- Place the chopped white chocolate in a bowl and, holding a fine-mesh sieve above it to catch the espresso beans, pour in the hot cream.
- Add the brandy and leave to cool. When the mixture is cool and the chocolate looks melted, whisk to form a smooth, creamy ganache. Take care not to overmix it as the white chocolate can seize up.
- Leave the ganache for about 15 minutes to begin to firm up.
- To form the truffles, scrape or pour the ganache up into a piping bag fitted with a 5mm (¼in) plain nozzle. If the ganache is still too soft, it will run right out of the pastry bag, so fill the bag over a clean bowl or jug (pitcher) to catch any drips.
- Pipe out even little blobs onto the parchment-lined baking tray, then chill in the refrigerator for about 20 minutes or until the blobs are firm.
- At this point you will need the tempered dark chocolate. Have ready a cooling rack and another baking tray lined with baking parchment.
- Dip each ball of ganache into the tempered dark chocolate with a dipping fork and place on the cooling rack to set. If you don’t have a dipping fork and have relatively cold hands, you can also dip the chocolates by hand, wearing latex gloves.
- Using a clean dipping fork, dip each truffle into the tempered white chocolate. Place on the baking tray and leave for about 15 minutes, until set.
- Sprinkle each truffle with a few tiny granules of ground espresso beans and serve immediately, or store in a container, spaced apart, in the refrigerator. Remove 30 minutes before serving, as chocolate should be eaten at room temperature.
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Recipe taken from The Home-Made Sweet Shop by Claire Ptak. Photography by Nicki Dowey. Published by Anness Publishing Ltd.