* Exported from MasterCook *

White Chocolate Coffee Truffles

Recipe By : Seattle Times Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Whipping cream
1 tb Instant espresso or coffee
- powder
14 oz White chocolate --
- very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate --
- very finely chopped
2 ts Vegetable oil
3 tb Chocolate covered coffee
- beans --
- very finely chopped

Truffles:

In a medium saucepan, bring the cream and espresso powder to a
boil. Pour over the chocolate and whisk until completely melted.
Whisk in the Kahlua. Refrigerate until completely chilled and firm.

With a teaspoon, place pieces of the chocolate onto a foil-lined
baking sheet. Refrigerate to firm; roll into balls and refrigerate
again for about 30 minutes.

Dipping Chocolate:

In the top of a double boiler set over hot water, place the
chocolate and oil. Stir until almost melted. Remove the top of the
double boiler from the heat and stir until the chocolate has
completely melted. Continue to stir until the chocolate has cooled
and reaches a temperature of 90?F.

Prepare 2 baking sheets by lining with aluminum foil. Dip each
candy center in the melted chocolate, shake off the excess and
place on the baking sheet. When you have dipped a row of candies,
top each with a little of the chocolate-covered coffee bean. Before
each dipping, stir the chocolate vigorously with your fingers. If
the centers become too soft, chill for about 30 minutes.

Let the candies set for about 2 hours before storing in
refrigeration. If the centers start to come through the bottoms of
the chocolates, as often happens with soft mixtures, dip the
bottoms again in melted and cooled chocolate.


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