“GIVING CHOCOLATE TO OTHERS IS AN INTIMATE FORM OF COMMUNICATION, A SHARING OF DEEP, DARK SECRETS.” Milton Zelman
Do you love giving food as gifts? How about receiving? Yes and yes for me, too!
Home made truffles always make a great edible gift. They are not at all difficult to make. You can package them easily. And you can create so many flavor combinations with them.
These dark chocolate truffles have a semisweet chocolate base, are flavored with espresso, spiked with Kahlua and rolled in bits of crumbled English toffee.
I must admit. These were a gift to myself!
I love the combination of coffee and chocolate. And around the holiday season I find myself craving fudge and English toffee.
So why not both?
This recipe was adapted from the Food Network Magazine and serves as a great base for so many combinations of flavors. When the focus is on the chocolate, however, I always try to use something special.
Level of Difficulty: very easy!
Servings: 24-28 truffles
COFFEE TOFFEE TRUFFLES:
- 12 ounces of semi sweet chocolate, chopped ( I used Callebaut)
- 1 cup of heavy cream
- 1 Tablespoon of unsalted butter
- 1 teaspoon of instant espresso crystals
- 1 teaspoon of pure vanilla extract
- 1/4 of a cup of Kahlua
- a pinch of salt
- roughly 6 ounces English toffee, crumbled and crushed
Allow for at least an hour for the ganache to set up in the refrigerator; though this may be refrigerated overnight.
Chop your chocolate and place it in a large heatproof bowl. Bring the cream, butter and a pinch of salt to a simmer in a saucepan on your stove. Pour the hot cream over the chocolate and let it sit for about 5 minutes. Dissolve the espresso crystals in the Kahlua. Whisk the chocolate until it is smooth. Add the vanilla and the Kahlua. Whisk until everything is combined. Cover with plastic wrap and refrigerate for at least an hour.
When you are ready to assemble, take the ganache from the refrigerator and let it sit at room temperature for about 20 minutes. I used a mini food processor, though you could use your regular food processor, to chop the toffee into little bits. Pour them out into a wide, shallow bowl. Scoop about a Tablespoon of chocolate and roll it into a ball. I used the smallest size ice cream scoop. Roll the truffle ball into the toffee and place on a parchment lined pan. Refrigerate your truffles for another hour. Bring them to room temperature before you serve them.
Wanting more coffee, toffee and chocolate? Try my: