Gingersnap-Mocha Truffles
"I found this recipe in one of Julia Child's book titled "The Way to Cook." This recipe is an adaptation of a suggestion she made (they were originally her Chocolate Amaretti Truffles). These are just so easy to make, require no cooking time, and come out just wonderfully. :)"
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
12-16 truffles
- Serves:
- 1
ingredients
-
FOR TRUFFLES
- 8 ounces sweet chocolate
- 1⁄4 cup dark rum or 1/4 cup coffee liqueur
- 2 tablespoons strong coffee
- 1⁄2 cup softened unsalted butter, cut into 1-tbs pieces
- 1 tablespoon pure vanilla extract
- 3⁄4 cup pulverized gingersnap cookie
-
FOR POWDERING
- 1⁄4 cup strong ground coffee
- 1⁄4 cup powdered chocolate milk mix
directions
- For this recipe you will need a 2-cup and a 6-cup saucepan, a wire whisk, a wooden spoon, and frilled bonbon cups (or mini cupcake cups).
- Pour 2-3 inches of water into a 6-cup saucepan and bring to a simmer.
- While that is heating, break up the chocolate into pieces and place in a 2-cup saucepan with rum/liqueur and coffee. Cover with a tight lid.
- Remove the saucepan from heat, allow to sit for 15 seconds, then place covered chocolate pan inside for 5 minutes.
- Use a wire whisk to aid in blending the rest of the chocolate pieces. (I would suggest keeping the chocolate pan in the water over VERY LOW heat until later.).
- When the chocolate is melted and smooth, begin to add butter 1 tbsp at a time.
- After all butter is added and melted, pour in vanilla, and finally the pulverized cookies.
- Remove chocolate from heat (if you haven't already done so) and exchange the hot water in the 6-cup saucepan for cold, iced water.
- Return the chocolate mixture to the iced-water saucepan and continue stirring with a wooden spoon until the chocolate is chilled and becomes a bit firmer.
- Using a tablespoon, dig out "gobs" of chocolate and shape them into rock-like truffles. (Do this quickly, as I found the heat in your fingers quickly heats the chocolate back up.).
- Roll the truffles in the coffee/powdered chocolate mixture and drop into the bonbon cups.
- Once all the chocolate is gone, you can either enjoy them there or place them in an air-tight container in the fridge or freezer where they should keep for at least a few days.
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RECIPE SUBMITTED BY
Well I'm a very *young* chef, just here to learn the basics and grow an appreciation for a variety of foods. I have a wonderful fiance in the Marine Corps who I love cooking for, and an even more wonderful future mother-in-law whom I've learned most of my cooking etiquette from thus far.
