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Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans! | JavaCupcake.com

Espresso Truffles

Espresso Truffles made from richly flavored espresso ganache covered in dark chocolate and crushed espresso flakes make for an indulgent dessert!

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans! | JavaCupcake.com

Every once in a while I surprise myself with the things I come up with. These espresso truffles are one of those surprises. See, I wasn’t planning on making these for you. They were a bi-product of the mini mocha macarons I made a few weeks back. I had extra filling from the macarons, perfectly good ganache and I couldn’t’ for the life of me throw away. I asked on Facebook for suggestions of what to make with the extra chocolate and I got a lot of great ideas, but…

I decided to make truffles.

Decadent, rich, espresso truffles.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans! | JavaCupcake.com

Making these truffles was really quite simple. I simple rolled chilled ganache into balls, covered them in melted chocolate and then topped them with ground espresso beans. The process couldn’t have been quicker or easier.

And the result… decadence with every bite.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans! | JavaCupcake.com

If you’ve never seen an espresso grinder before… well, you’re not the only one. I found the grinder in a Lindt store in Berlin. There were two kinds actually, one espresso and one sugar and chocolate. Of course, I brought home both. You may have seen them in the Berlin giveaway I just hosted with Erin of Texanerin Baking.

There are dozens of ways you could use this espresso grinder, I mean the possibilities are endless. Just like taking a look at sites such as Neptune Coffee if you are considering purchasing a coffee grinder to make fresh coffee everyday, the use of this mini espresso grinder does a similar sort of job, but is used for more a garnish. On top of cookies before baking, garnishing cupcakes and cakes, in your coffee for a little extra kick. I guess you might be able to use this in your coffee too, if you want to make it a little stronger, use this grinder!

Everyone needs one in their kitchen.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans! | JavaCupcake.com

One bite of these melt-in-your-mouth espresso truffles will leave you wanting more… and more…. and more. They have a dark chocolate taste, a creamy texture, and a rich coffee flavor that is so incredibly delicious and indulgent.

Enjoy!

Espresso Truffles

Espresso Truffles

Yield: 2-3 dozen truffles
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 120g semi-sweet chocolate - I used Lindt 70% schokolade
  • 120ml or 1/2 cup heavy cream
  • 1 Tbsp espresso powder
  • 1/2 T unsalted butter, room temperature
  • 1/2 T vanilla extract
  • 80g semi-sweet chocolate - Again, used Lindt 70% schokolade
  • Lindt chocolate/espresso grinder (optional)

Instructions

  1. Chop up the 120g chocolate and place in a glass bowl.
  2. In a small sauce pan, combine the espresso powder and cream with a whisk. Heat the cream and espresso together over high heat until it comes to a rolling simmer.
  3. Pour the hot milk over the chocolate and let stand for 1 minute. DO NOT STIR!
  4. Add the vanilla extract and butter and stir with a rubber spatula SLOWLY until all the chocolate has melted. NOTE: Make sure to scrape the bottom and sides of the bowl several times to ensure everything has been incorporated.
  5. Pound the bowl on the counter 3-4 times to remove any air bubbles.
  6. Allow the chocolate to cool, uncovered, until it reaches room temperature and begins to solidify. This should take 3-4 hours.
  7. Line a flat baking sheet with wax paper.
  8. Once the chocolate is solid, roll 1in balls of chocolate in your hands and place on the wax paper.
  9. Freeze the balls for 2-3 hours or until completely firm and very cold.
  10. Melt 80g chocolate over a double boiler.
  11. One at a time, drop the cold balls into the melted chocolate. Move around with a fork to cover completely. Lift the chocolate with the fork and tap any excess.
  12. Place the covered chocolate on the wax paper and immediately grind the chocolate/espresso over the top of the truffle. NOTE: If you don't have a chocolate/espresso grinder, you can top the truffles with anything else you'd like. Chocolate jimmies, a coffee bean, sea salt. The melted chocolate will harden very quickly - if you're going to top the truffles with something, be quick about it!
  13. Allow the melted chocolate to set completely before serving the truffles. If not serving immediately, store in an air tight container in the refrigerator. Remove 30 minutes prior to serving.

GODIVA Truffle Flights™ | JavaCupcake.com

An Afternoon with GODIVA Truffle Flights ™

GODIVA logoThis fall, GODIVA Chocolatier introduces the first-ever Truffle Flights™ collection, an indulgent new tasting experience where every truffle tells a distinct story. Luckily for me, I was given the opportunity to sample a flight of truffles for myself! But, since it’s no fun to eat truffles alone, I invited my fabulous friend Rachel over for an afternoon of coffee, chatting and truffles.

GODIVA Truffle Flights™ | JavaCupcake.com
We began our afternoon with two big cups of coffee and a box of GODIVA chocolates. Not just any chocolates though… I had a GODIVA Heavenly Mousse Truffle Flight™ to share with Rachel. Upon opening the box, we found six perfect little balls of chocolate that looked almost too good to eat.

GODIVA Truffle Flights™ | JavaCupcake.com

We took the truffles out of the box and arranged them on a little plate so that we could easily enjoy them. With coffee in hand, we set out to learn about each of these little pieces of Heaven. Along with the Truffle Flight™ came an insert that explained the flavors what we would expect to find inside each truffle.

GODIVA Truffle Flights™ | JavaCupcake.com

To experience the Heavenly Mousse Truffle Flight™, GODIVA suggests to eat the truffles in a particular order that builds in flavor and intensity, like a story being told with each bite.

We began with the Dark Chocolate Vanilla Mousse truffle. This truffle was covered in dark chocolate and filled with a light-as-air vanilla mousse. With the first bite, we knew we were going to be happy with this Truffle Flight™… the deep dark chocolate and the creamy inside was a perfect first bite.

Next we moved on to my favorite truffle, the Milk Chocolate Mousse. This truffle is a chocolate lovers dream with creamy milk chocolate mousse enrobed in milk chocolate… each bite melted in my mouth leaving me wanting more!

Up next was the surprisingly sweet Strawberry Mousse truffle. Filled with whipped strawberry and white chocolate mousse and then covered in white chocolate, this strawberry truffle is sure to satisfy your sweet tooth.

GODIVA Truffle Flights™ | JavaCupcake.com

Rachel’s favorite truffle, the Lemon Mousse, was next. Filled with tangy lemon and white chocolate mousse, the sweet aroma of lemon in this truffle made it almost irresistible.

Subtle, but still delicious, the Peach Mousse truffle was filled with luscious peach and white chocolate whipped mouse. The simple hints of peach in that reminded me of summer.

Finally, we finished the Truffle Flight™ with the Café Au Lait Mousse truffle filled with coffee and white chocolate whipped mousse. With each bite, the coffee intensified making this truffle my second favorite!

GODIVA Truffle Flights™ | JavaCupcake.com

Rachel and I decided we now need to take a road trip to Brussels to visit the original GODIVA store. GODIVA was founded more than 85 years ago in Brussels, Belgium and since then, has grown to become the global leader in premium chocolates.

Seriously though, wouldn’t it be amazing to sit at a café in Brussels with Rachel, enjoy an espresso and indulge in Truffle Flight™… in the home of GODIVA?! I think there’s going to be a road trip in our future, Rachel!

The NEW GODIVA Truffle Flights are available at GODIVA boutiques and online at Godiva.com/truffles.

One lucky reader will receive their own box of GODIVA Truffles! To win, fill out the widget below!

a Rafflecopter giveaway

I am participating in a sponsored campaign hosted by GODIVA through Burst Media. While I received compensation for this post, all content and opinions expressed here are my own.

GODIVA Truffle Flights™ | JavaCupcake.com



Spring Hop Along PEEPS Party!

Hop Along PEEPS Party | PEEPS Truffles by JavaCupcake

Horray! It’s almost time for Spring and I am so super excited for the sunshine and warmer weather!  Springtime also means PEEPS bunnies and chicks and lots of delicious, fun recipes to make and eat!  So when Christi of Love from the Oven and Michelle from Sugar Swings! Serve Some asked me to participate in the Spring Hop Along PEEPS Party, I jumped on the chance!

I mean seriously – look at all the bloggers participating in this… I am a HUGE fan of EVERY SINGLE ONE of them! Make sure you take the time to click over to their blogs and check out all the fun food and crafts they’ve made… all featuring PEEPS!

Oh… and guess what?  There’s a PEEPS prize pack giveaway in this party too!! See below for all the details and to enter to WIN! 

What I’ve made for this party are Spring PEEPS Truffles… but not just any truffles.  I made Amaretto Truffles dressed them up super cute for Spring by rolling them in fun sprinkles and jimmies and topped them with a rainbow assortment of PEEPS bunnies!

A friend of mine said it looked like these bunnies were pooping truffles… hehe What do you think?

I think these cute little bunnies would look perfect on display at your Easter party!  You wouldn’t even have to put a PEEP on every single one… maybe just a couple sitting on top of a few truffles on your display.  SO CUTE!

Spring Hop Along PEEPS Party - PEEPS Truffles by JavaCupcake

Spring PEEPS Truffles

Yield: 24 PEEPS truffles

Ingredients

Truffles

  • 250g Lindt Excellence 50% chocolate
  • 3/4 cup heavy cream (I used 32%)
  • 3 Tbsp flavoring (I used Disaronno - but you could use any liquor or flavoring you wanted)
  • 2 Tbsp unsalted butter

Adornments

  • Sprinkles/Jimmies - pastel colors, Spring/Easter assortments
  • Sanding sugar
  • Sugar pearls
  • 24 PEEPS bunnies
  • toothpics
  • Spring colored mini cupcake liners

Supplies for Rolling Truffles

  • Baking sheet
  • Wax paper
  • Melon baller
  • small bowls
  • forks/spoons
  • small plates

Instructions

  1. Finely chop the chocolate and place it in a medium glass bowl.
  2. Put the cream, butter and amaretto (or other flavoring) in a medium pot over medium-high heat.
  3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
  4. Let the chocolate and cream sit, untouched, for 1 minute.
  5. Stir gently until smooth being careful not to create any air bubbles.
  6. Cool to room temperature, cover and place in the refrigerator overnight.
  7. Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
  8. Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
  9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
  10. Place each truffle in a mini cupcake liner.
  11. When ready to serve and display, press a toothpick into the bottom of a PEEPS bunny and place it into the top of the truffle.
  12. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.

Spring Hop Along PEEPS Party!

Ready for more fabulous PEEPS recipes and ideas?  

Visit the following websites, each is sharing an amazing PEEPS post for you today, so hop on over and check them all out!   Don’t forget to enter to win the fabulous PEEPS Prize Pack as well!   Happy Spring!
NOTE: Since I’m 6-9 hours ahead of everyone else… other bloggers may not have their posts live on their blog yet. Be patient and check back often! :)

It’s time to WIN some PEEPS!?!? Check out this awesome prize pack and use the entry form below for your chance to win it! 

Spring Hop Along PEEPS Party Prize Pack

Open to US Residents Only (APO addresses accepted).  

Use the Rafflecopter Widget below to enter, please remember it can be slow to load.  Good luck!

a Rafflecopter giveaway

Amaretto Truffles

Amaretto Truffles by JavaCupcake.com

I have no real reason for making these rich, decadent Amaretto Truffles other than I wanted to eat them myself.  I recently started a truffle board on Pinterest and have been obsessed with making them myself.  I’ve made ganache so many times that I questioned why I had never taken the next step and made truffles.

My husband graciously left me about 1/4 cup of Disaronno in the bottle – so I knew that these truffles would have to be amaretto.  I mean, chocolate and amaretto go hand in hand.

Overall – these truffles were pretty simple to make.  Not too many steps, few ingredients and a low skill level is needed.  The only part that I think will get better with more practice is the rolling into perfectly round balls.  I found that the chocolate melted so quickly in my hands and got soft… so it became hard to roll perfect balls.  Next time, I might try rolling them in smaller batches, keeping the unused ganache in the fridge and cold.

The next batch of truffles I’ll try… Bakerella’s Peanut Butter Truffles.  Woah – YUM!

Enjoy!

Amaretto Truffles by JavaCupcake.com

Amaretto Truffles

Yield: 24 truffles

Ingredients

Truffles

  • 250g Lindt Excellence 50% chocolate
  • 3/4 cup heavy cream (I used 32%)
  • 3 Tbsp Amaretto (I used Disaronno)
  • 2 Tbsp unsalted butter

Truffle Coatings

  • Cocoa powder
  • Powdered sugar
  • Chocolate jimmies

Supplies for rolling truffles

  • Baking sheet
  • Wax paper
  • Melon baller
  • small bowls
  • forks/spoons
  • small plates
  • mini cupcake liners

Instructions

  1. Finely chop the chocolate and place it in a medium glass bowl.
  2. Put the cream, butter and amaretto in a medium pot over medium-high heat.
  3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
  4. Let the chocolate and cream sit, untouched, for 1 minute.
  5. Stir gently until smooth being careful not to create any air bubbles.
  6. Cool to room temperature, cover and place in the refrigerator overnight.
  7. Prepare all your supplies before you begin rolling truffles... Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
  8. Scoop 3/4in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
  9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together... you don't want them to touch and get contaminate each other!
  10. Place each truffle in a mini cupcake liner.
  11. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.
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