is our favorite Truffle Recipe -- sure to get rave reviews!
10 oz dark chocolate (I use Grenada’s dark chocolate 71%)
4 oz fresh full cream
1 tsp ground coffee
1 pinch of ground nutmeg
1 oz of butter
1 Tsp vanilla or preferably a vanilla pod
Cut Chocolate into piece (no nibbling!)
If using a vanilla pod, drop it into the cream in a sauce
pan and bring it to boil…then remove from heat…cool
slightly…return to the flame, boil, remove -- do this THREE
times. Drop chocolate pieces in hot cream, stir, cover and
reheat on low until it is soft and creamy when stirred.
Add coffee, butter, nutmeg and vanilla extract if not using
a vanilla pod. Stir until smooth.
Line a container with plastic wrap and pour the mixture to ½
inch deep (no thicker). Cover and store in fridge for a day
or so until hard and cut the chocolate into little squares
and roll in a good amount of cocoa powder. This will also
help them from sticking together….and to your fingers. Keep
refrigerated until needed as it is good to avoid a change in
You can also roll the truffles into little balls or other
shapes and roll them in powdered sugar, nuts, melted
chocolate, etc….just whatever floats your boat………._/)………….
Tracy on GENESIS