White Chocolate-Coffee Truffles
Submitted by gnkparish
White chocolate coffee truffles with espresso cream centers, Kahlua, and a white chocolate shell topped with chopped chocolate-covered coffee beans. A homemade candy gift.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
4 hrsThese truffles pair white chocolate with bold espresso and Kahlua for a candy that tastes like a creamy iced latte in solid form. The ganache center starts with heavy cream brought to a boil with espresso powder, then poured over finely chopped white chocolate and stirred until silky smooth.
Once the ganache chills and firms up, you scoop it into balls and dip each one in tempered white chocolate. The chopped chocolate-covered coffee beans pressed on top give each truffle a satisfying crunch and announce exactly what flavor is inside.
Tempering the dipping chocolate to 90°F (32°C) is what gives these a clean snap and glossy finish rather than a dull, streaky coating.
Pro Tips
- Chop the white chocolate very fine before pouring the hot cream over it. Large pieces won’t melt evenly and you’ll get a grainy ganache.
- Stir the dipping chocolate with your fingers (yes, really). Your body heat keeps it fluid and at the right temperature longer than a spoon.
- If the centers soften too much during dipping, pop them back in the fridge for 30 minutes before continuing.
- Double-dip the bottoms if the soft center seeps through. This is normal with cream-based truffles and the recipe accounts for it.
Variations
- Roll the finished truffles in cocoa powder instead of dipping for a simpler, rustic presentation.
- Use dark chocolate for the shell instead of white for a bittersweet-coffee combination.
- Replace Kahlua with Baileys Irish Cream for a creamier, less coffee-forward truffle.
Ingredients
Directions
To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the chocolate and whisk until completely melted. Whisk in the Kahlua. Refrigerate until completely chilled and firm.
With a tsp, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes.
To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. Stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.
Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes.
Let the candies set for about 2 hours before storing in refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.
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