I have toyed with what to call these confections. They could be one of two things really.
But back to the start, and one of the great goodies I received a couple of weeks back from LittlePod, was coffee extract. It smelled divine and I knew exactly what I wanted to make with it. Who remembers coffee creams? You used to get them in Quality Street and many other chocolate selections. But not a sniff of java in any of the choc boxes now.
The closest you get is the coffee ones in Revels, and even then in the commercial they take the mickey out of them! But they were always my favourite and I miss them. So when I took a whiff of the coffee bottle, it conjured up halcyon days, sitting in front of the TV watching ‘Charlie’s Angels’ and scoffing said coffee creams.
My mind got to ticking and I thought a good way to make them, would be to use a cream cheese frosting type recipe, make it very stiff with the icing sugar, add the extract and coat generously with dark chocolate. Oh coffee creams, how I have missed you…
Yield: 36 (or thereabouts)
113 grams full-fat cream cheese, softened
30 grams unsalted butter, softened
500 grams icing sugar
2 teaspoons coffee extract
300 grams Dark Chocolate, melted
2 bars Caramac, melted – to decorate
In a mixing bowl, cream together the butter and cream cheese until completely smooth. Next, add the coffee extract and mix to combine. Add your icing sugar, mixing until you get a thick, dough like consistency.
Using a melon baller, dipped in icing sugar, or just with a teaspoon, take balls of the truffle dough and with your hands, dusted with icing sugar, roll the dough into balls. Place on a baking tray, lined with greaseproof paper and pop into the fridge for a couple of hours to firm up.
Melt the dark chocolate in a bowl, over a saucepan of simmering water and remove from the heat. Allow it to cool a little. Then taking a toothpick or a small fork, stab the truffles and dunk into the molten chocolate, covering completely and drain the excess chocolate. Pop back into the fridge and allow the chocolate to set fully. To decorate I melted some Caramac bars and drizzled them over the truffles, then let them chill again.
The truffles should be kept cool until ready to eat, as in the heat they can get quite soft. And keeping them cool means that when eaten you get that satisfying crack when you bite into them. The coffee cream centre is sweet and a nice contrast to the bitter chocolate. The centre has a nice subtle coffee flavour, but if you wanted more of a ‘hit’ you could add another teaspoon.
Now I settled on the name coffee cream truffles, but they could have also been coffee flavoured cream cheese frosting truffles. In fact, replacing the coffee extract for vanilla, that’s what they would have been. But whatever you call them, go get creative and enjoy!
Note: If you can't find coffee extract, simply dissolve one sachet (you know the long thin sticks) of strong coffee with two teaspoons of boiling water. This will give your truffles a great coffee kick! And instead of Caramac, white chocolate works just as well.