Twilight Dark Chocolate Truffles Recipe
These truffles are made with heavy cream, butter, baking chocolate, chocolate chips, and espresso powder.
Amazing! These truffles are super rich and oh so delicious. I did add the espresso powder, it gave these a wonderful flavor and really complemented the chocolate. I rolled these in crushed pecans, didn't want to roll them in anything sweet because they are so rich! Thanks Mykaela for this amazing recipe!
Yum! I made these without the espresso powder, and they were delicious. I did modify the preparation, but not the ingredients. I put all of the ingredients in a large pyrex measuring cup and heated in the microwave for 2 or 3 minutes, stirring every 30 sec., until the chocolate was melted and the mixture was smooth. I skipped the 1st refrigeration step and just poured the molten chocolate into candy papers (mini baking cups), then put those in the frig for a couple of hours. Next time I will sprinkle on some nuts or sprinkles before I refrigerate them, and I will also try with a single pecan on top and maybe some mint extract in the recipe.
These turned out fantastically! They were simple, and tasted just as good as any of the ridiculously expensive truffles you buy in the store. I left out the espresso powder and it was really really good, so if you don't like coffee flavor, don't hesitate to make them without the optional espresso! Another thing my friend and I did was with the melted chocolate mixture in the sauce pan, after we poured almost all of it into the bowl to cool, was dip strawberries in the still hot melted mixture. It was amazing!
didnt use espresso powder, next time i will to see how much it will enhance the flavor. Did use a cinnamon and coconut extract in small batches of the chocolate, super delicious will make again.
My sisters and I made this for my mom on Mother's Day- it was her favorite part of the meal. We let it refrigerate over night before we scooped it into balls that morning; it worked better than waiting just an hour (we were opening the refrigerator more than necessary). We used a melon baller for the general shape and then used our fingers to make them more uniform. Then we wiped our fingers with a paper towel before rolling them in pecans and coconut, so they would look lovely for Mom. We continued to store them in the refrigerator because Georgia is warm and humid in May.
Dark chocolate truffles with a hint of Cabernet Sauvignon make a decadent dessert that complements a glass of wine quite nicely.
5 Star taste but 2 Star for prep. These taste AMAZING. I used Ghirardelli chocolate and dark roast coffee. Mine never got to a workable consistency. When I chilled the mix the outer layer hardened completely while the middle stayed a soupy mess. I finally had to put both hands in to make small balls of goop. I dropped each into a muffin paper (next time find candy size). For toppings I used sprinkles, coconut, honey roasted peanuts, peanut butter, orange liqueur, slivered toasted almonds, craisins, raisins & powdered sugar. If you can figure out how to make this recipe manageable for you, it will easily become your go-to favorite. Big Valentines Day hit - but wow, give yourself time to figure out the best technique. Here's hoping everyone else has more success because these really do taste better than anything I've ever bought at a candy counter.