Ingredients and Weight:
- Dark chocolate (70% cocoa solids or higher), finely chopped: 350g
- Heavy cream: 200ml
- Unsalted butter, softened: 115g
- Instant coffee powder: 3 tablespoons
- Kahlúa or coffee liqueur (optional): 2 tablespoons
- Cocoa powder for dusting: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Line a baking sheet with parchment paper.
- Place the chopped chocolate in a heatproof bowl set over a saucepan of simmering water.
- Stir constantly until the chocolate is melted and smooth.
- Remove from heat and stir in the heavy cream until well combined.
- Add the softened butter, instant coffee powder, and Kahlúa (if using). Mix until well incorporated.
- Refrigerate for at least 4 hours or overnight until the mixture has firmed up.
- Scoop the chocolate mixture using a teaspoon and roll into 1-inch balls.
- Dust the truffles with cocoa powder.
Nutritional Information:
- Calories: 250 per truffle
- Fat: 18g
- Carbohydrates: 15g
- Protein: 3g
Dish Characteristics:
- Rich and decadent
- Creamy and smooth
- Intense mocha flavor
- Elegant and sophisticated
User Comments:
- "These truffles were absolutely divine. The perfect balance of chocolate and coffee." - Sarah H.
- "My guests raved about them. The dusting of cocoa powder gave them a touch of elegance." - Jessica M.
- "Easy to make yet so impressive. They're sure to be a favorite at any gathering." - John B.
Special Precautions and Tips:
- Use high-quality chocolate for the best flavor.
- Let the chocolate mixture cool slightly before adding the butter to prevent splitting.
- To make the truffles ahead of time, store them in an airtight container in the refrigerator for up to 3 days.
- Allow the truffles to come to room temperature for about 30 minutes before serving for the best flavor and texture.
