Whole coffee beans steeped in cream givethese truffles a just-brewed essence. Thissame steeping technique may be used withother flavorings. Dark chocolate may beused instead of milk. Truffles may be frozenand recipe may be halved.
1. In a small saucepan, heat cream and coffeebeans over medium-high heat. As creamjust begins to boil, turn off heat and letcoffee steep for 15 minutes.
2. Meanwhile, melt chocolate using adouble boiler, or a metal bowl or saucepanthat will rest on top of a bottom saucepan.Fill bottom pan halfway with water. Placechocolate and butter in top pan. Heatwater over medium-low heat. If water beginsto simmer, lower heat so that water is barelysteaming. Gently stir chocolate and butterafter about 1 minute. Chocolate should meltslowly ? it should feel barely warm to thetouch. Stir every minute or so, until aboutthree quarters of the chocolate is melted,about 6 to 10 minutes. Remove top pan fromheat and stir until chocolate and butter havemelted and mixture is smooth.
3. Drain coffee beans from cream, discardingbeans, and add cream to chocolate. Stir untilsmooth and shiny, about 2 minutes. Addcinnamon and Kahl?a or vanilla, if using, andstir until smooth.
4. Pour mixture into a shallow bowl. Let set atroom temperature for 30 minutes, then coverand refrigerate until firm, about 2 hours orovernight. Let rest at room temperature for afew minutes before forming truffles.
5. Scoop 1/2 teaspoonfuls of chocolate andplace on a large plate. Shape each scoop intoa ball with your fingers, and roll betweenyour palms to smooth (it will be messy).Alternately, use a melon baller to scooptruffles and roll into shape if needed. Freezeplate of rolled truffles for 1 hour, until readyto finish. If you're planning to finish anotherday, store frozen truffles in an airtight containerafter they have set for 1 hour.
6. Finish truffles by choosing the finish ofyour choice. (see other recipes.)
Source: Hannaford fresh Magazine, January - February 2009