CHOCOLATE ESPRESSO CANDY RECIPES

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ESPRESSO AND CHOCOLATE TRUFFLES RECIPE | REAL SIMPLE



Espresso and Chocolate Truffles Recipe | Real Simple image

Boy, do these go quick—which is why we devised a recipe that gives you four dozen truffles.

Provided by Ken Haedrich

Total Time 5 hours 45 minutes

Yield Makes 48 truffles

Number Of Ingredients 7

1 cup heavy cream
1 teaspoon instant espresso powder
½ pound semisweet chocolate, chopped
½ pound bittersweet chocolate, chopped
1 tablespoon coffee liqueur (optional)
1 teaspoon pure vanilla extract
1 cup unsweetened cocoa powder

Steps:

  • In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.
  • Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.
  • Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.

CHOCOLATE ESPRESSO COOKIE - I AM BAKER



Chocolate Espresso Cookie - i am baker image

Provided by Amanda Rettke

Categories     Dessert

Prep Time 10 minutes

Cook Time 11 minutes

Yield 24

Number Of Ingredients 12

1 cup semi-sweet chocolate morsels
2 tablespoons butter
3/4 cup granulated sugar
2 eggs (room temperature)
2 tablespoons milk
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder
1/2 cup semi-sweet chocolate morsels, (for topping cookies)

Steps:

  • Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  • In a medium microwave-safe bowl, add the semi-sweet baking morsels and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.
  • While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
  • Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
  • Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.
  • Set in the freezer for 15 minutes.
  • Using a 2 tablespoon scoop, scoop out balls and place on the prepared baking sheet. Six cookies should easily fit on a 10x15 sheet, as they do not spread too much.
  • Press 5-9 chocolate morsels on top of each cookie and press down slightly, so the cookies are not rounded or domed.
  • Bake for 11-14 minutes, or until the center portion does not appear wet.
  • Allow cookies to cool on the pan for at least 3 minutes before moving.

Nutrition Facts : ServingSize 24 g, Calories 131 kcal

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