Best 5 Coffee Chocolate Truffle Kisses Recipes

COFFEE CHOCOLATE TRUFFLE KISSES

Steps:

• Break chocolate into small pieces. In a food processor pulse together chocolate and butter until chocolate is finely chopped. In a small saucepan whisk together cream, espresso powder, and salt and bring just to a boil. Pour hot cream mixture over chocolate mixture and pulse until smooth. Transfer mixture to a bowl. Let mixture stand at cool room temperature until just firm enough to pipe, about 2 hours.
• Oil a large baking sheet and line with parchment paper.
• Transfer chocolate mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe mixture onto baking sheet to form 1- by 1-inch cones, or "kisses." Chill kisses, uncovered, until firm, at least 3 hours, and up to 1 day.
• Into a small bowl sift cocoa powder. Working with 1 kiss at a time, roll in cocoa powder to coat. Kisses keep, in one layer in an airtight container at cool room temperature or chilled, 2 weeks.

COFFEE-SPICE WHITE CHOCOLATE TRUFFLES

Steps:

• Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
• Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
• Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.

CHOCOLATE COFFEE TRUFFLES

Steps:

• Melt copha.
• Crush biscuits finely and place in bowl with cocoa, coffee powder and icing sugar.
• Mix in condensed milk and vanilla essence.
• Add copha and stir quickly before mixture sets.
• if too hot or wet - allow mixture to cool in the fridge before rolling into walnut size truffles and rolling in vermicelli.

FRENCH KISS TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring 1/3 cup cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in orange zest and extract., Place milk chocolate in another small bowl. In same saucepan, bring remaining cream just to a boil. Pour over milk chocolate; whisk until smooth. Cool both mixtures to room temperature, stirring occasionally. Refrigerate until firm., To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a two-tone ball, about 1 in. round. Place on waxed paper-lined baking sheets; cover and refrigerate at least 1 hour., In a double boiler or metal bowl over simmering water, whisk semisweet chocolate until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.

CHOCOLATE AND COFFEE TRUFFLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Melt chocolate with coffee and stir until smooth. Set aside.
• In separate bowl, beat eggs and sugar until light.
• Fold in chocolate mixture until blended.
• Whip cream until stiff.
• Fold into chocolate mixture.
• Pour into buttered and floured 10-inch springform pan.
• Bake in preheated 350 degree oven approximately 50 minutes, just until center is no longer loose.
• Refrigerate until cold.
• Sprinkle powdered sugar over top.