ESPRESSO TRUFFLES: National Espresso Day

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles. Following are two recipes. The first is a very simple recipe. The second is from RealSimple.com. (which is not as simple- LOL). The results are different, so you might want to try both and compare.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (65% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso beans

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

DECADENT CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM: National Espresso Day

Today is National Espresso Day, and it's a great day to celebrate. Love this recipe from the Nielsen-Massey website for Decadent Chocolate Pudding with Espresso Whipped Cream. Easy and delicious. I love Nielsen-Massey extracts. They're pure and strong and perfect for cooking and baking. This would be a great make-ahead Thanksgiving dessert.

Decadent Chocolate Pudding with Espresso Whipped Cream  

Ingredients
2 Tbsp cornstarch
2 cups whole milk
4 egg yolks
1/2 cup of powdered sugar
8 ounces semi-sweet chocolate, melted
1 1/2 tsp Nielsen-Massey Mexican Pure Vanilla Extract
1 tsp Nielsen-Massey Pure Chocolate Extract
1/2 tsp Nielsen-Massey Pure Coffee Extract

Directions
In heavy saucepan, combine cornstarch and milk. Bring to boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
In small bowl, beat egg yolks with powdered sugar until pale yellow and have thickened. Gradually pour into cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let simmer or boil.
Remove from heat and add melted chocolate, vanilla, chocolate, and coffee extracts.
Pour into individual serving bowls or ramekins.
Chill 3-4 hours until set.
Serve with Espresso Whipped Cream.

Espresso Whipped Cream

Ingredients
1 cup heavy whipping cream
2 tsp sugar
1 tsp Nielsen-Massey Pure Coffee Extract

Directions
In chilled bowl, combine all ingredients, and whip with an electric mixer until fluffy. Serve with Decadent Chocolate Pudding.

Recipe and photo from Nielsen-Massey with permission.

ESPRESSO TRUFFLES: National Espresso Day

Yesterday was National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles. Following are two recipes. The first is a very easy recipe. The second comes from RealSimple.com. The results are different, so you might want to try both and compare.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

Espresso Truffles for National Espresso Day

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles. Following are two recipes. The results are different, so you might want to try both and compare. The first is an easy recipe, and the second comes from RealSimple.com. These truffles would be great to add to the Thanksgiving dessert table.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp Madagascar vanilla extract
2 tsp finely ground Espresso

For Cating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

Chocolate Covered Espresso Beans: National Espresso Day

Today is National Espresso Day! Maybe you already celebrated with an espresso this morning. Maybe not? 

Espresso is a great ingredient to add to lots of chocolate food: truffles, brownies, cookies, cakes. It enhances the flavor of the chocolate. But I also adore Chocolate Covered Espresso Beans... the rich sweetness of the dark chocolate and the crunchiness of the espresso bean. Of course, depending on how many you eat, you could be wired up for days! I usually have some of these in my purse. Never know when you might need them!

FYI: You can use either coffee or espresso beans. The taste will change with the type of chocolate and the type of bean. Experiment with chocolate from different areas and different amounts of cacao, as well as coffee from different parts of the world! However, I'm a big fan of Espresso Beans! I like the contrast and the espresso beans are already very roasted.

CHOCOLATE COVERED ESPRESSO BEANS

Ingredients
1/3 cup roasted espresso beans
1/2 cup dark chocolate, 70%-85 % cacao, organic, fair trade

Directions
Melt chocolate until smooth in double boiler or saucepan over saucepan over simmering water. Remove from heat. Drop in a handful of beans and stir around. Lift out with two salad forks (letting extra chocolate drip a little back into the mixture), and put beans on wax paper (or silpat mat). Keep beans separated. Continue until all beans are covered and on paper or mat. Let beans dry completely. They will harden overnight, but you can freeze them for about half an hour, if you can't wait! Once hard, the beans won't stick together. Store in air-tight container.