Chef notes
If you love chocolate and coffee, this one is for you. Whether you need a pick-me-up or are just crazing something sweet, these little treats are sure to do the trick. I like to enrobe the truffles with a thin coating of tempered chocolate for a bit of added crunch, but you can roll them in cocoa powder to get them in your mouth quicker!
Use my Cold Brew Concentrate in this recipe.
Technique tip: Stir in cold butter until melted to emulsify.
Ingredients
- 8 ounces high-quality dark chocolate, finely chopped (58-65%)
- 1/3 cup heavy cream
- 1/4 cup Cold Brew Concentrate (recipe linked above)
- 1/2 teaspoon vanilla extract
- 1 tablespoon cold unsalted butter
- cocoa powder, tempered chocolate or melted candy melts, for coating
Preparation
1.Place the chocolate in a medium-sized bowl.
2.In a small saucepan, heat the heavy cream, cold brew and vanilla extract over medium-high heat until it comes to a full simmer.
3.Pour the cream mixture over the chocolate and let sit for 2 minutes, then whisk until smooth.
4.Add the butter and stir until completely melted.
5.Refrigerate the ganache until fully set, 2 hours.
6.Using a 1 tablespoon-sized scoop, portion the ganache.
7.Roll the mounds into balls, refrigerating as necessary if the ganache becomes too soft to work with.
8.Coat with desired coating and place on a parchment-lined sheet pan until set.
9.Store in the refrigerator. Allow to sit out for 1 hour before serving.
