Cooking Instructions
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Step 1
Pour the
Bittersweet Chocolate Chips (2 cups)
into the upper pan of a double boiler. Make sure you have a couple inches of water in the bottom pan. Heat the double boiler over medium-high heat to melt the chocolate.
Step 2
Occasionally stir the chocolate with a whisk to help in melting the chocolate. Once the chocolate is completely melted, remove the upper pan from the double boiler and set it on your counter.
Step 3
Mix the
Instant Espresso Powder (1 Tbsp)
with the
Heavy Cream (3/4 cup)
. Pour this mixture over the chocolate & whisk together until you have created a beautiful ganache. The cream & chocolate will become smooth & uniform in color. Refrigerate for at least 2 hours.
Step 4
When the ganache is firm, you are ready to roll truffles. In a shallow bowl, add a couple of heaping teaspoons of
Unsweetened Cocoa Powder (to taste)
powder. Powder your clean, dry hands with a little of the cocoa. Using a teaspoon, scoop up almost a teaspoonful of the ganache.
Step 5
Begin rolling the chocolate into a ball. You may need to dip the truffle into additional cocoa to prevent the truffle from sticking to your hands. Place the truffle on a clean, flat surface. Repeat with the remaining ganache. Refrigerate for an hour or so before serving.
Step 6
Just before serving, roll the Chocolate Espresso Truffles in your favorite
Sprinkles (to taste)
.
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