White chocolate-coffee truffles

 
                      WHITE CHOCOLATE-COFFEE TRUFFLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Whipping cream
    1       tb           Instant espresso or coffee
                         -powder
   14       oz           White chocolate, very finely
                         -chopped
    2       tb           Kahlua
                         Dipping chocolate:
    1       lb           White chocolate, very finely
                         -chopped
    2       ts           Vegetable oil
    3       tb           Chocolate-covered coffee
                         -beans, very finely chopped
 
   1. To make the truffles: In a medium saucepan, bring
   the cream and espresso powder to a boil.  pour over
   the chocolate and whisk until completely melted.
   whisk in the Kahlua. Refrigerate until completely
   chilled and firm.
   
   2. With a tsp, place pieces of the chocolate onto a
   foil-lined baking sheet.  Refrigerate to firm; roll
   into balls and refrigerate again for about 30 minutes.
   
   3. To prepare the dipping chocolate: In the top of a
   double boiler set over hot water, place the chocolate
   and oil. stir until almost melted. Remove the top of
   the double boiler from the heat and stir until the
   chocolate has completely melted.  continue to stir
   until the chocolate has cooled and reaches a
   temperature of 90 degrees.
   
   4. Prepare 2 baking sheets by lining with aluminum
   foil.  Dip each candy center in the melted chocolate,
   shake off the excess and place on the baking sheet.
   When you have dipped a row of candies, top each with a
   little of the chocolate- covered coffee bean.  Before
   each dipping, stir the chocolate vigorously with your
   fingers.  If the centers become too soft, chill for
   about 30 minutes.
   
   5. Let the candies set for about 2 hours before
   storing in refrigeration. If the centers start to come
   through the bottoms of the chocolates, as often
   happens with soft mixtures, dip the bottoms again in
   melted and cooled chocolate.
   
   Source:  Seattle Times Kitchen
  
 
 
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