But these are truffles, guys. The most-super-impressive-yet-easiest gift to ever come out of your kitchen.
Can you boil water? Scoop ice cream? Make snowballs?
Then you, dear reader, possess all the skill sets you need to make truffles.
All you need to do is pour heated heavy cream over chopped chocolate. Let it sit, whisk to emulsify and chill. Form into balls, roll in whatever topping(s) your heart desires and chill again.
And you’ve got truffles!
Truffles for gifting.
Truffles for serving.
Truffles for Tuesday night.
I bumped up the coffee flavor by adding some espresso powder to the cream, and rolled the truffles in cocoa powder and sprinkles.
Let me know if you make them (or give them away)!
8 ounces good quality bittersweet chocolate, chopped
1/2 pint (1 cup) heavy cream
1 tablespoon espresso powder
24 (about) chocolate-covered coffee beans
unsweetened cocoa powder, chocolate sprinkles, confectioner’s sugar and/or malted milk powder for rolling
Place chocolate in a medium heat-proof bowl. Heat the cream and espresso powder over medium-high heat till just boiling. Immediately pour over chocolate and let sit, without stirring, for 5 minutes. Whisk until smooth, shiny and completely emulsified. Use a rubber spatula to scrape the sides and bottom of the bowl, to collect any chocolate that may have settled.
Transfer to a small bowl and refrigerate, covered, for at least 4 hours (or overnight). Using a small ice cream or melon scoop, scoop out the chilled ganache, place a chocolate-covered coffee bean in the center, and form into balls with the palms of your hands (slightly dampened hands prevent sticking). Roll truffles in assorted toppings and chill (can be made up to four days in advance).
This delicious recipe brought to you by Sheri Silver