- 3/4 cup whipping cream
- 1 tablespoon ground coffee
- 14 oz white chocolate (finely chopped)
- 2 tablespoons Kahlua
- 1 lb white chocolate, very finely chopped
- 2 teaspoons vegetable oil
- 3 tablespoons Chocolate Cappuccino coffee beans, (finely chopped)
Making the truffles: In a medium sized saucepan, bring the ground coffee and cream to a boil. Pour the chocolate over and whisk until melted. Then whisk in the Kahlua. Refrigerate until chilled and firm. With a tablespoon, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate to firm, roll into balls, and refrigerate again for around 30 minutes.
Preparing the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. Stir until melting point. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Then continue to stir until the chocolate has cooled and reaches a temperature of 90° F.
Prepare 2 baking sheets by lining them with aluminum foil. Dip each candy center into the melted chocolate, shaking off the excess and place on baking sheet. When you have dipped a row of candies, top each with a little of the Chocolate Cappuccino coffee beans. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies sit for around 2 hours before storing in the refrigerator. 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.