| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies |
30 |
Servings |
INGREDIENTS
| 1 |
ts |
Ground coffee |
| 1/4 |
c |
Heavy cream |
| 6 |
oz |
Milk chocolate finely choppd |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Brewed coffee |
| 1 |
ts |
Vanilla extract |
|
|
Unsweetened cocoa |
| 9 |
oz |
Milk chocolate finely choppd |
| 2 |
ts |
Ground coffee |
| 30 |
|
Whole coffee beans |
|
TO |
COMPLETE, FOLLOW "TRUFFLE GENERAL INSTRUCTIONS, PART 2" |
INSTRUCTIONS
TRUFFLES
COATING
GARNISH
Make the truffles: 1. Add the ground coffee to the cream in a
microwave-safe small bowl and microwave on high for 45 seconds. Let stand
for 30 minutes.
2. Combine the chopped milk chocolate and the butter in a microwave-safe
medium bowl. Heat on high power for 1 minute and 30 seconds. Remove from
the microwave and stir. If the chocolate is still fairly solid, heat for
another 30 seconds. Stir the mixture until smooth. If there still seem to
be several unmelted pieces of chocolate, heat again for about 20 seconds,
and then stir.
3. Add the coffee-cream mixture, brewed coffee and vanilla and stir until
smooth.
********************************************************************
********************************************************************
If desired, garnish completed truffles with a whole coffee bean before
freezing.
Source: Corby Kummer's "Joy of Coffee"
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 15:29:53 +0000
From: Linda Place <placel@worldnet.att.net>
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