| Recipes |
| Espresso Truffles |
Ingredients Needed:
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| Directions: Dissolve espresso powder in scalded cream. Put melted chocolate into mixing bowl and slowly add cream, while beating on low speed of mixer. When all cream is incorporated, turn mixer to medium high and beat for two minutes. Scoop mixture onto waxed paper lined baking sheet with a piping tube or teaspoon to desired size. Allow to chill in refrigerator approximately two hours. Combine sugar, cocoa powder and cinnamon powder. Roll truffles into balls and coat with cocoa, sugar, cinnamon mixture. Be sure to coat truffles immediately after rolling, so they will pick up more of the coating. Set into candy cups and serve at room temperature. Will stay fresh approximately one week. |
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