Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours, 45 minutes
Yield: Makes about 20 to 25 truffles.
- 3/4 cup heavy whipping cream
- 8 ounces good quality, chopped semi-sweet chocolate
- 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
- 2 tablespoons unsalted butter
- 2 tablespoons Kahlua (or homemade coffee liqueur)
- 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar
- In a double broiler, bring the cream to a simmer.
- Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
- Whisk in the coffee.
- Whisk in the butter until it is fully melted.
- Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product's texture.)
- Remove the mixture from heat and pour it into a shallow baking dish.
- Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
- Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
- Remove the chocolate from the fridge/freezer.
- Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
- Repeat until you have used all of the chocolate.
- Cover and refrigerate the truffles until they are firm.
Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer... assuming you can keep yourself from eating them all first!