Hi everyone! Today´s recipe is a great idea for Mother´s day or any other special occasion! I hope you like it!
Makes 16-18 pieces
- 9 oz of semisweet chocolate
- 3/4 cups of heavy cream
- 4 tablespoons of unsalted butter
- 2 tablespoons of instant coffee (powder)
- 2 tablespoons of chocolate liquor
- 10 oz semisweet chocolate chips
- 2 teaspoons of vegetable oil
- 4 oz White Chocolate (optional)
- 1/4 cup sweetened shredded coconut (optional)
- Kosher Salt (optional)
Bring the cream and butter to a simmer.
Combine 2 tablespoons of instant coffee powder and 2 tablespoons of Chocolate liquor. Mix well and set aside for minute.
Chop the semisweet chocolate in small chunks and place them inside an aluminum bowl.
Pour the cream and butter mixture into the chocolate chunks (mixture should be really hot) and also add in the mixture of the coffee powder and chocolate liquor. Mix everything for about 5 minutes or until the chocolate chunks have melted. Let it cool at room temperature for 10 minutes and then place in the refrigerator for 1 hour.
After an hour or so, the chocolate should be solid enough to form the truffles, grab about 1 tablespoon of the cold chocolate and form it into a ball with your hands, make it as big or as small as you want. Keep on making the truffles until all the chocolate is gone. Place the truffles back in the refrigerator for 30 more minutes.
On a double boiler, melt the chocolate chips. Once they are melted, add in 2 teaspoons of vegetable oil, mix well, pour into a bowl and let it cool for 5 minutes.
Grab one of the truffles and dip it into the melted chocolate chips. Place it on a piece parchment paper and keep on repeating this step until all the truffles are covered with the melted chocolate chips. Decorate with shredded coconut, white chocolate or kosher salt! Place back in the refrigerator for 1 hour, then enjoy!