White Chocolate Coffee Truffles
- 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.
Finishing your truffles:
- 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.