Caramel Espresso Truffles (Impression)
Bold coffee truffles wrapped in dark chocolate and filled with gooey caramel, finished any way you like.
# Liste des ingrédients:
→ Ganache Elements
01 -
120 ml heavy cream
02 -
8 oz finely chopped dark chocolate
03 -
1 tsp vanilla flavoring
04 -
1 tbsp instant coffee powder
05 -
1 tbsp unsalted butter
→ Caramel Layer
06 -
60 ml heavy cream
07 -
2 tbsp unsalted butter
08 -
100 g white sugar
09 -
½ tsp sea salt crystals
→ Outer Coating
10 -
30 g chopped nuts (optional)
11 -
120 g dark chocolate, melted
12 -
30 g unsweetened cocoa powder
# Étapes de préparation:
01 -
In a saucepan on medium heat, stir the sugar until it turns golden and smooth.
02 -
Mix in the butter and cream carefully (it’ll sizzle a lot!). Stir till combined.
03 -
Toss in the salt and stir well. Take the pot off the heat after mixing.
04 -
Drop the hot caramel over the chocolate in a heat-safe bowl. Let it sit for a minute.
05 -
Whip the chocolate mixture until it’s smooth. Add vanilla and espresso powder next.
06 -
Pop the ganache into the fridge. Leave it there for at least one hour until firm.
07 -
Scoop out small portions of the chilled ganache and roll them into little spheres.
08 -
Cover each ball with your chosen coating—nuts, cocoa, or melted chocolate.
09 -
Let the coated truffles rest in the fridge for another 30 minutes to firm up.
10 -
Eat them straight away or keep them in an airtight container to enjoy later.
# Informations complémentaires:
01 -
For better flavor, let truffles warm up for about 5 minutes before eating.
02 -
Pick good-quality dark chocolate (70% cocoa or more) for rich taste.
03 -
Shape quickly since the warmth of your hands can melt the ganache.