Re: Coffee truffles question

On Dec 16, 6:38 am, Jim Elbrecht <elbre...@xxxxxxxxx> wrote:
"Janet" <boxh...@xxxxxxxxxxxx> wrote:

-snip-

If you want the texture of actual coffee grounds, why not mix some finely
ground espresso beans with quick-tempered melted dark chocolate and dip/roll
them in that?

I might give that a shot--   I do like a little texture.



Or are you looking to add coffee flavor to the ganache? Some people infuse
the cream using ground coffee. (You'll lose cream this way, so make sure to
remeasure it after straining out the grounds and add more to make up for
it.)

I think I'll do that and strain 1/2 7 see if I like the extra hit the
texture gives.

Or you can also use instant espresso, such as Lavazza or Medaglio
d'Oro.

Another vote for instant espresso.   I saw that in a lot of online
recipes and I had ruled it out  because I've never had a *good* cup of
instant coffee.     Guess I've got to try it.

Or you could also make an extremely strong infusion of espresso in
water and add a couple tablespoons to your regular amount of cream. John's
recipe is low on cream, and could easily tolerate another 1/4 cup of liquid.
Another idea is to stir in some coffee-flavored liqueur after you have made
the ganache. A pound of chocolate can easily accomodate up to 5 TBS.

Thanks for that-- amounts were what I was wondering.    A little
coffee brandy might be just the thing.

Jim

It will all be good. Experiment and let us know.

I still say instant coffee is fine for truffles. Lots of good coffee
flavor in a relatively small amount of stuff added. You could add some
good espresso too, or like you said a coffee liquor. All good!

Merry Christmas!

John Kuthe...
.

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