September 4, 2007

Happy birthday Torquere! In celebration, here's my favorite truffle recipe of all time - truffles with caffeine!

Dallas Coleman

Mocha Truffles

INGREDIENTS:
1 cup heavy cream
1 Tablespoon coffee
2 Tablespoons butter
1 teaspoon corn syrup
8 oz. chopped, semi-sweet chocolate
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For the coating:
6 oz. chocolate
about 1/2 cup Dutch-process cocoa powder, sifted

In a small saucepan, bring the cream to a boil with the coffee. Remove from heat, cover and allow to steep 20 minutes. Strain mixture through a fine sieve and measure out 1/2 cup and proceed with the recipe. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat. Add chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes. After 5 minutes, whisk slowly to combine. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes. Using two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining chocolate. After it is completely melted, allow to cool slightly before continuing.

Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.

Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

Get 20% off Dallas Coleman's terrifying novel, Diggers - just enter birthday0904 in the cart during checkout. Coupon expires 9-10-07.

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Today's Scavenger Hunt - Ride over to Bringo Springs to find Laney's clue!