ياهلا
  • Saudi Arabia
  • United Arab Emirates
  • Kuwait
  • Qatar
  • Bahrain

Espresso Chocolates

Ingredients

• 1 pound milk chocolate, finely chopped
• 1/2 cup whipping cream
• 1/4 cup espresso Etiopia Blend Forte
• 2 teaspoons Kahlúa
• 1 cup (about) unsweetened cocoa powder

 

Preparation

Stir the first 3 ingredients together in a double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Place in freezer until firm, about 2 hours.

Line a baking sheet with foil or parchment paper. Place cocoa powder on plate. Scoop chocolate mixture in very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds.

Next, dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly.

Return to the sheet. Cover with foil; chill truffles until firm, at least 2 hours. Let stand at room temperature until slightly softened before serving.

 

Use Nespresso Compatible Coffee Capsules to make espresso chocolates