Ingredients:
3 Tablespoons whipping cream
2 Tablespoons (1/4 stick) unsalted butter
8 Ounces dark chocolate (62%)
2 Teaspoons finely ground decaf coffee
20 Whole roasted unsalted almonds
Optional:
Sifted unsweetened cocoa or confection sugar
Directions:
- Finely ground 8 ounces dark chocolate in food processor. Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring frequently. Pour simmering cream into food processor, blend until smooth, being sure to scrape down sides of processor and blend complete mixture. Stir in coffee and blend again. Mixture should be not be runny easily removable from processor.
- Freeze until mixture is firm and holds shape, about 20 minutes.
- Spoon 15 mounds onto baking sheet. My mixture was completely solid and difficult to mold, microwaving for a few seconds made it so I could make small clumps of chocolate.
- Reshape mounds into balls and place a almond in each ball.
- Freeze until centers are almost firm
- Powder with your choice of unsweetened cocoa or confection sugar
Comments:
This is a truffle that requires no baking and is the easiest sweet I have made so far. I also like that if you want a sweeter truffle you can use milk chocolate and not dark chocolate. This truffle is called a mocha truffle because of the edition of decaf coffee. Most POTS patients have difficult with caffeine, like I do. It makes my heart race. Two teaspoons of decaf gave it a distinct flavor but without making me tachy. I’m excited about trying out other truffle recipes maybe with a little rum. Mmmm….
Nutritional information from fitnesspal.com