Mocha Truffles

© Stephanie Connell | Dreamstime.com

TRUFFLES

• 1 teaspoon "Cookin' with Coffee" powder
• 1/4 cup heavy cream
• 6oz finely chopped semi-sweet baking chocolate
      or use a 60% or 70% dark chocolate bar
• 2 tablespoons (1/4 stick) unsalted butter, diced, room temperature
• 1 tablespoon your favorite brewed coffee
• 1 teaspoon pure vanilla extract
• 1/3 cup flour
• Unsweetened cocoa powder (to dust your hands)

COATING

• 9 oz dark chocolate, finely chopped
• 2 teaspoons sugar
• 2 teaspoons "Cookin' with Coffee" powder
• 1 teaspoon ground cinnamon
• Top with 1 coffee bean

STOVETOP METHOD

1. Put coffee powder and cream in a small saucepan and heat just until bubbles begin to form on the surface of the cream; remove from heat.
2. Let stand for 30 minutes.
3. Combine the chopped chocolate and butter in the top of a double boiler. Bring water in the bottom to a simmer. Stir chocolate and butter occasionally. As chocolate begins to melt, stir more frequently until the mixture is smooth. Remove from heat.
4. In a bowl, combine chocolate and butter mixture with brewed coffee and vanilla. Stir until smooth. Cover and put in the refrigerator overnight or the freezer for a couple of hours.
5. Line a baking sheet with wax paper. Scoop truffle mixture by rounded teaspoons and drop onto paper. Dust your hands with cocoa and roll drops into smooth balls. Freeze at least an hour or overnight.
6. For the coating, melt 2/3 of the chopped chocolate in the top of the simmering double boiler, stirring occasionally. As chocolate begins to melt, stir in more pieces of chocolate. Don't let it get too hot. When most of the chocolate is melted but still lumpy, remove from heat and add the rest of the chocolate. Stir in  the coffee powder, sugar and cinnamon.
7. Drop each frozen truffle into the warm coating, roll around with two forks, then lift and let excess drip off. Return it to the baking sheet and top with a coffee bean.
8. Let truffles set in the freezer for about an hour. Using an airtight container, you can refrigerate them for up to 2 weeks or freeze for as long as 6 months. Remove them from the freezer about 20 minutes before serving.

MICROWAVE METHOD

1. Put coffee powder and cream in a small bowl and microwave on high for 45 seconds.
2. Let stand for 30 minutes.
3. Combine the chopped chocolate and butter in medium-sized bowl and heat on high for 1 min 30 secs. Remove from microwave and stir. If the chocolate is still fairly solid, heat for another 30 seconds. Stir until smooth. If several pieces of chocolate are still unmelted, heat for another 20 seconds and stir.
4. Add the brewed coffee and vanilla to the chocolate and butter mixture and stir until smooth. Cover and put in the refrigerator overnight or the freezer for a couple of hours.
5. Line a baking sheet with wax paper. Scoop truffle mixture by rounded teaspoons and drop onto paper. Dust your hands with cocoa and roll into smooth balls. Freeze at least an hour or overnight.
6. For the coating, put chopped chocolate into a medium bowl and heat on high for one minute. Stir until smooth. If the chocolate is still fairly solid, heat for another 30 seconds. Stir until smooth. If several pieces of chocolate are still unmelted, heat for another 20 seconds and stir. Be careful that the chocolate doesn't get too hot. Stir in the coffee powder, sugar and cinnamon.
7. Drop each frozen truffle into the warm coating, roll around with two forks, then lift and let excess drip off. Return it to the baking sheet and top with a coffee bean.
8. Let truffles set in the freezer for about an hour. Using an airtight container, you can refrigerate them for up to 2 weeks or freeze for as long as 6 months. Remove them from the freezer about 20 minutes before serving.

MAKES ABOUT 30 TRUFFLES

Have a great day and a great cup of coffee!
Sandy Riggen       Brown & Jenkins Trading Company brownjenkins.com