Sometimes I wish I drank more often.
No, really. I feel like if I did, I would have this wonderful pantry full of liqueur to use in my baking recipes.
This recipe calls for (an irritatingly small amount of) Kahlua, and it just didn’t seem worthwhile for me to buy some to only use 1 tablespoon of it. Why are these truffles Mexican? Not because they are spicy, but because I made them in honour of a Mexican friend of mine. They are a perfect sweet treat to have with an after-dinner cup of tea or coffee ( or, if you are so lucky, Kahlua?). Enjoy!
You will need:
12 ounces (or, 1.5 cups) of bittersweet chocolate, finely chopped
1.5 tablespoons instant espresso powder
3/4 cup whipping cream
(optional: 1 tablespoon Kahlua)
1/4 cup unsweetened cocoa powder
What you need to do:
Step 1: Chop up your chocolate relatively finely and place it in a large bowl.
Step 2: Fill a small pan with water and bring it to a gentle boil. Place the bowl of chopped chocolate on top, so that it sits with the bottom not touching the boiling water. Bring it down to medium heat, and continually stir the chocolate while it melts.
Step 3: Once melted, pour the cream, add the espresso and cocoa powders, and mix until creamy and smooth ( still over a low-medium heat). ( If you are adding Kahlua, do so here).
Step 4: Cover the bowl with plastic wrap and refrigerate for around 3 hours, or until firm enough to scoop ( If you are in a rush, try putting it in the freezer…I did 🙂 )
Step 5: Line a baking sheet with wax paper and scoop out teaspoon-sized portions of the truffle mix onto it. Use your hands to roll each piece into a ball.
Step 6: Take a small plate and empty out a generous amount of cocoa powder onto it. Take each ball and roll it in the cocoa powder until it is fully coated.
And that is it- very simple!