Valentines Week is upon us! As I’ve mentioned, I will be catering desserts for a Valentines Day event at a local restaurant, Tap 42. Today I’ll share the simple and seriously delicious recipe for Mocha Truffles, one of the items I’ll be making for the restaurant.
You will need:
3/4 cup heavy whipping cream
2 tbsp butter
14 ounces dark/semi-sweet baking chocolate, chopped
1 tablespoon coffee liqueur
In a saucepan, heat whipping cream and butter over medium heat just to boiling. Remove saucepan from heat and add dark chocolate, but do not stir. Cover and let stand at room temperature for 5 minutes. Stir until smooth. Stir in coffee liqueur. Cover and chill for 1-1/2 to 2 hours, or until almost firm, stirring once or twice.
Line a baking sheet with parchment paper. Scoop small (1 inch) mounds onto prepared baking sheet. Place back in the refrigerator and let chill about 1 hour, or until firm. Shape chilled mounds into 1-inch balls. You can choose to coat your truffles at this point– I coated some of mine in cocoa, some in chopped almonds; both were delicious, but the truffles are great on their own! Once covered (or not), return to baking sheet. Cover and freeze for 30 minutes.
Keep these chilled until serving. This recipe makes about 30-40 truffles, depending on the size. They are a bit time consuming considering the chill-time, but the actual work is a piece of cake, and they are so worth it.