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Boozy Truffles Part 2
You guys should know by now that I love coffee. Yes, I can live without it and I don’t drink a cup of joe everyday. But I love the taste and the flavors and goodness that comes with it. That’s why I signed up with Java Momma because I can’t live without their Highlander Grogg!
I also love to eat goodies with coffee flavors in them. And these dark chocolate coffee bomb truffles are bursting with coffee goodness. If you’re looking for more coffee flavored goodness, try my Coffee Syrup! It has so many uses! Like in these Coffee-Frosted Chocolate Cupcakes or my Coffee-Drenched Buttermilk Pound Cake. Mmm… I am craving a piece of that cake right now as I write this with my cup of coffee in hand!
I never expected truffles to be something I enjoyed making. They seemed so sophisticated and upper-class, not quite my kind of thing. And yet after watching a sweets show featuring a gin based chocolate truffle, I was intrigued. It would allow me to feel like I was baking without going full-force on baked goods. So I began experimenting with flavors and chocolates.
The first batch of truffles, these Gin & Tonic Dark Chocolate Truffles, were so tasty and easy to make that I kept going to make a second flavor. With sudden inspiration, I grabbed the bottle of Kahlua that had been sitting in the back of my cabinet for a very long time. Kahlua and chocolate? How could that not work?
But I wanted a second addition. Something with a little crunch. Ground coffee? I grabbed a bag of Java Momma’s Beignet coffee (which I got in a subscription box) and added a tablespoon to the mix It was the perfect little flavor and texture punch these balls of goodness needed.
These turned out so much better than I imagined. You only need to eat one or two to get a mouthful of flavor and the punch of chocolaty goodness. That’s why I felt like the name “dark chocolate coffee bomb truffles” was the perfect moniker for these morsels of intense flavor.
One thing I’ve learned by making several batches of chocolate truffles is that the chocolate will seize if you’re not careful. Get the chocolate too hot or let the bottom of the bowl touch the boiling water and the chocolate will seize. You’ll know it has seized if the chocolate goes from a beautiful glossy melt to a grainy and tough solid. Try not to let this happen. BUT if you do, you can fix it!
Use a whisk to add in all the ingredients and smooth out the chocolate. That should return the chocolate to a smooth and glossy sheen. If not, try refrigerating the mixture for about an hour, then mixing and combining it with a fork. That should solve the problem.
If, however, you should burn the chocolate, throw it out and try again! Hopefully you will learn from my mistakes and not have these problems!
How do you feel about coffee and chocolate? Do you think they’re a match made in heaven like I do? Tell me in the comments!
Check out Part 1 of this series, Gin & Tonic Dark Chocolate Truffles, here. And don’t forget to look for Part 3, Orange Cointreau White Chocolate Truffles coming soon!
Dark Chocolate Coffee Bomb Truffles
- 1 bar dark chocolate (113 g)
- 3 Tbsp heavy cream
- 4 Tbsp unsalted butter
- 2 Tbsp Kahlua
- 1 Tbsp ground coffee
- 6 Oreo cookies, crushed for topping
- Bring about an inch of water to boil in a medium saucepan. Once water is boiling, turn it down to simmer.
- Place a glass, or heat resistant, bowl on top of the saucepan. Make sure the bowl doesn't touch the water.
- Break apart the bar of chocolate and place in the bowl with heavy cream. Stir both together until the chocolate is fully melted.
- Take the bowl off of the heat and place on a trivet or kitchen towel. Add in chunks of butter and stir until fully melted and incorporated.
- Pour in Kahlua and ground coffee, stirring until the additions are evenly distributed.
- Place bowl in the refrigerator for about 3 to 4 hours or until set.
- While waiting for chocolate to set, take 6 Oreo cookies and remove the cream from the middle. Take the leftover cookies and either crush in a bag with a rolling pin or in a food processor if you want a smaller crumb.
- When chocolate is ready, scoop out small balls of chocolate with a small cookie scoop or teaspoon. Roll balls gently in cookie crumbs.
- Refrigerate finished truffles for at least 30 to 60 minutes before serving.
- Truffles can be kept in an airtight container for at least 3 to 4 days.