3/4 lb ( 1 – 12 oz bag) good milk or dark (your choice) chocolate chips (i use ghirardelli)
3/4 lb (1 – 12 oz bag) good semi-sweet or dark chocolate chips
3/4 to 1 c heavy cream (less for fiirmer and more for softer centers.)
2 Tbsp butter
1 – 2 oz kahlua liqueur (i use till i can taste it but not so much it makes the texture grainy)
2 – 3 tsp instant coffee or expresso powder (more for stronger coffee flavor)
1/2 – 3/4 lb milk or dark dipping chocolate
1/2 – 3/4 lb white dipping chocolate (or all chocolate if you like)
assorted sprinkles, dragees or whatever to mark different flavors if you choose.
disposible gloves for dipping saves alot of cleanup of your hands.
1. Place cream, coffee powder & butter in bowl. Zap on high until cream is almost simmering and butter is melted. Stir in milk & dark chocolate chips, Kahlua, and coffee mixture to taste. Stir until chocolate is melted and smooth. If it’s still not melted all the way, put in microwave for 30 seconds and stir again till smooth. Refrigerate for several hours or overnight to firm up. Line 2 cookie sheets with foil, pinching over the the edges to hold it down (makes truffles easier to dip if your not fighting the foil) Use a small cookie scoop to form balls. I usually make about 10 and then go back and roll them between my hands to make a smooth ball. Be sure to wear food grade disposible gloves and it will save alot of messy cleanup of your hands. It’s easier to do when still cold. (warning: if u have warm hands, this job is not for you. Have a cold handed person in the family do this….lol) When all the balls are made, refrigerate again for a couple of hours before dipping in chocolate. Do not freeze! That makes the chocolate shell crack.
2. Melt dipping chocolate in the microwave for 1 minute. Stir until melted. If not melted, put in for 15 seconds at a time so u don’t overheat it or burn it, stirring till melted. The method that I use for dipping truffles is to don your food safe latex gloves. Using your index and middle fingers, slightly apart and dip or roll in the chocolate until covered. Turn palm up and tap off excess chocolate over the bowl. Transfer to foil sheet by turning hand over and fingers can make a chocolate swirl on top of truffle. Dip 1/2 of the truffles in dark dipping chocolate and 1/2 in white dipping chocolate or whatever you like. I usually make 2/3 of them in chocolate and 1/3 in white since my friends and family like the chocolate best. Make 2 small parchment bags or use plastic sandwich bags and put abt 3 TBL of chocolate in one and white in the other. Cut a very small hole in tip and squiggle dark on white and white on dark over the truffles to decorate them. Chill in fridge until set. Store in an airtight container. For gift giving put each one in a pretty fluted cup and put in holidays tins or boxes. It’s a gift that my family and friends love to receive. Enjoy!
3. Dee’s Notes: I use dipping chocolate bcuz I like the shine it gives on the finished product. You can use regular chocolate and temper it if you know how. I don’t like adding parafin to the choc as I can taste the wax and don’t like it. There are good brands of dipping choc out
there, Guittard, Ghirardelli, Make n Mold, and even Wilton has improved theirs over the years. Michael’s has that brand. I use Ghirardelli as I think it has the best quality and flavor. Sam’s Club carries it during the holidays and World Market in CA carries it. You can order online also. (ebay seems to be the best price)This chocolate is great for dipping fruit too and I also make dipped dried apricots, bacon (makes em go “hmmm”..it’s so good), and pretzels to add to my cookie trays. They are loved by all who recieve them. Enjoy!
4. NOTE: You can make these truffles any flavor you want with omitting the expresso powder and Kahlua and substituting for Irish Cream, Amaretto, rum, etc. If you use a little coffee syrup or flavored coffee creamer in the liqueur flavor of the truffle you are making, it will boost the flavor and make it taste amazing.