Toffee Espresso Chocolate Truffles

Toffee Espresso Chocolate Truffles
Toffee Espresso Chocolate Truffles | http://saltandwind.com Sometimes we're really good about taking along healthy snacks when we travel. But other times we wouldn't think to leave home without something sweet. That's...
Skill
Course
Cuisine
Ingredients
7
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
30 truffles
Servings
30
Diet
Toffee Espresso Chocolate Truffles | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
7
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
30 truffles
Servings
30
Diet
Vegetarian
Toffee Espresso Chocolate Truffles | http://saltandwind.com

Sometimes we're really good about taking along healthy snacks when we travel. But other times we wouldn't think to leave home without something sweet. That's when we make these Toffee Espresso Chocolate Truffles, which are easy enough to make before your next flight, even if you only have a few minutes. 

Ingredients

  • 2/3 cup heavy cream
  • 2 tablespoons espresso ground coffee grounds
  • 1 tablespoon unsalted butter
  • 12 ounces milk chocolate

    finely chopped

  • 1/2 cup toffee bits

    (about 4 ounces)

  • 8 ounces dark chocolate
  • Maldon sea salt or other flaky sea salt, for garnish

Instructions

Line a baking sheet with a silicone baking mat, parchment paper, or aluminum foil and set aside. Place chopped chocolate in a heatproof bowl and set aside. Place the cream and coffee in a small saucepan and bring to a simmer (don't let it boil) over medium-low heat. Simmer until cream tastes of coffee then immediately add the butter. Stir until melted then immediately pour over chopped chocolate. 

Tip

Use good-quality chocolate because a cheaper chocolate will create a waxy texture. You could also turn these into truffles. To do so, just refrigerate the chocolate mixture until it is completely hard (about 4 hours); use a melon baller to scoop into spheres; roll the spheres between your palms until smooth; then roll in cocoa powder just before serving.

Stir until chocolate is evenly melted and shiny then add all the toffee bits and mix until evenly combined. Set aside and let set up until scoopable and firm, at least 60 minutes. Scoop chocolate mixture by rounded teaspoons and roll between your hands to form smooth spheres. Place in the freezer until firm, about 15 minutes.  

Tip

If it is hot out, you can put them in the refrigerator to help the clusters set.

Meanwhile, break up the chocolate, place in a stainless steep or glass bowl and nest over a pot of simmering water (make sure the bowl doesn't touch the water) and stir until chocolate is melted and smooth. Dip the chocolate toffee balls into the melted chocolate, turn to coat in the chocolate then pull out with a fork, tap against the side of the bowl to remove excess chocolate then place on a lined baking sheet. Sprinkle each truffles with a few flakes of sea salt then refrigerateto completely set up.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/434-toffee-espresso-chocolate-truffles-recipe

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