Beautiful, delicious and easy-to-make dark chocolate and espresso truffles. Beware, once you would try one you may not be able to stop! 🙂
P.S. If you would like a light version of this recipe without giving up on taste, then you may wish to try my Carob, Hazelnuts & Cinnamon Truffles. The recipe is here. Enjoy 🙂
Ingredients
- 250 gdark chocolate
- 125 gunsalted pure butter
- 100 gbrown icing suga
- 2 cupsItalian espresso coffee
- 1/3 teaspoonground cinnamon
Preparation
– prepare two cups espresso coffee by using an Italian moka;
– in a clean, dry bowl set over a saucepan of barely simmering water, pour the espresso and melt in it the chocolate until smooth;
– remove from the stove and allow the melted chocolate to cool down for a few minutes;
– put the butter at room temperature into a bowl together with the sugar; and whisk them till you get a smooth cream;
– add the ground cinnamon and mix well;
– pour the lukewarm chocolate onto the butter cream and mix well till everything binds together;
– refrigerate for about 1 hour;
– generously spread cocoa powder onto a flat plate;
– take the tartufo-mixture out from the fridge;
– use a teaspoon to take some mixture an roll it on the cocoa powder to give it the shape of a small ball;
– repeat the operation till you finish all the tartufo-mixture;
– keep the tartufi in the fridge;
– for a better texture experience, take them out from the fridge about 15/20 minutes before serving;
