Espresso Chocolate Bites (Print-Friendly Version)
Smooth butter and espresso combine with chocolate for rich, melt-in-your-mouth bites.
# Ingredients List:
→ Liquid Mix
01 -
227 g heavy cream
02 -
2 teaspoons espresso powder
→ Chocolate Base
03 -
6 tablespoons unsalted butter, cut into cubes and softened
04 -
454 g semi-sweet chocolate, chopped fine
→ Toppings
05 -
Coffee or espresso beans for garnish
# Detailed Cooking Steps:
01 -
Get two big baking sheets ready by covering them with parchment paper and set aside.
02 -
Let the ganache come down to room temp, then cover it tight with plastic wrap. Pop it into the fridge for 2 hours or until firm enough to scoop.
03 -
Grab a teaspoon to scoop about 3 teaspoons of ganache. Roll quickly between your palms to make balls and place them on the lined baking sheets. Chill for at least 20 minutes before dipping.
04 -
Pour the hot cream mix over the chopped chocolate and wait 2 minutes to soften it. Then whisk gently until smooth. Stir in the butter cubes and whisk hard till the ganache looks shiny and smooth.
05 -
In a small pot, heat the heavy cream over medium until it starts boiling. Take it off the heat and stir in espresso powder until no lumps stay.
06 -
Put the finely chopped semi-sweet chocolate into a medium bowl that can handle heat and set it aside.
07 -
Fill a medium pot with water about a third full and bring it just to a simmer. Set a heat-safe bowl on top without letting it touch the water. Put two-thirds of the chocolate in and melt it, stirring all the time with a silicone spatula. Don’t go over 49°C. Take it off the heat once melted.
08 -
Stir in the rest of the chocolate in small bits until it’s all melted in. Let the chocolate cool down to 28°C.
09 -
Put the bowl back on the simmering water to reheat the chocolate gently until it hits between 31°C and 33°C. Take it off heat. It should be smooth, shiny, and no streaks.
10 -
Using a fork or candy dipper, dunk each truffle in the chocolate. Let the extra drip off before moving them back to the parchment. Quickly top each one with two espresso beans.
11 -
Leave the dipped truffles out at room temp for about an hour till the chocolate hardens.
12 -
Keep the truffles in a sealed container at room temp and they'll stay good for up to a week.
# Helpful Hints:
01 -
Tweak the espresso powder to get the coffee flavor you want. Melting and cooling the chocolate right is key for a shiny, tough coating and the best texture. Keep them cool and dry so they don’t melt.