Valentine*s Day White Chocolate-Coffee Truffles
Categories: Candies
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped
To make the truffles:
In a medium saucepan, bring the cream and espresso powder to a boil.
Pour over the chocolate and whisk until completely melted. Whisk in
the Kahlua. Refrigerate until completely chilled and firm.
With a teaspoon, place pieces of the chocolate onto a foil-lined
baking sheet. Refrigerate until firm; roll into balls and refrigerate
again for about 30 minutes.
To prepare the dipping chocolate:
In the top of a double boiler set over hot water, place the chocolate
and oil. stir until almost melted. Remove the top of the double
boiler from the heat and stir until the chocolate has completely
melted. Continue to stir until the chocolate has cooled and reaches a
temperature of 90 degrees.
Prepare 2 baking sheets by lining with aluminum foil.
Dip each candy center in the melted chocolate, shake off the excess
and place on the baking sheet.
When you have dipped a row of candies, top each with a little of the
chocolate- covered coffee bean.
Before each dipping, stir the chocolate vigorously with your fingers.
If the centers become too soft, chill for about 30 minutes.
Let the candies set for about 2 hours before storing in refrigerator.
If the centers start to come through the bottoms of the chocolates,
as often happens with soft mixtures, dip the bottoms again in melted
and cooled chocolate.
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All that you see or seem, is but a dream
within a dream.
Edgar Allan Poe
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