Chocolate and coffee truffles with caramel-nut topping – A detailed recipe for cooking. Share with friends: 
Food Photography: Johnny Miller Time: 4 hours. 45 minutes Complexity: easy Quantity: 18 – 24 truffles Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr bittersweet or semi-sweet chocolate
- 1 tbsp. fat cream
- 1 tbsp. l (15 gr.) Unsalted butter
- A pinch of salt
- 1 tsp vanilla extract
- 1/4 Art. brewed espresso
- Ground chocolate iris, nuts and caramel, for sprinkles
Recipes with similar ingredients: semi-sweet chocolate, chocolate, cream, vanilla extract, coffee, chocolate iris, nuts, caramel
Recipe preparation:
- Cut the chocolate into pieces and place in a heat-resistant bowl. Mix cream, butter and salt in a saucepan. To put stewpan on the stove and heat the mixture at medium temperature, not bringing to a boil; pour on chocolate and leave the mixture until until the chocolate has completely melted, about 10 minutes. Stir with a silicone spatula or beat with a whisk until smooth condition. (If necessary, melt the chocolate in the microwave ovens, stirring every 20 sec.)
- Add vanilla extract and espresso to the chocolate mixture. mix until smooth. Transfer chocolate cream to baking dish and refrigerate for 3 hours or overnight, until hardening.
- Use a tablespoon of chocolate cream to roll 18-24 ball, then roll in caramel-nut powder. To place truffles on a baking sheet parchment covered with polyethylene film and cool to a solid state for at least 1 hour or overnight.
