2016 has been a pretty busy blogging year for me….Trying new recipes, participating in recipe round-ups, collaborative posts, Gastroposts, etc.  I also took a few pastry courses to improve my knowledge and skills. It’s been fun and rewarding. To treat myself and write my last post for the year, I made these Espresso Truffles with two of my favourite things, coffee and chocolate ! These little balls are so yummy, just one bite can already put a smile on my face and they are surprisingly easy to make ! Looking ahead, I hope to continue to learn, create and share more recipes.  Have a Happy New Year ! 

Makes about 16 truffles

• 180 g semi-sweet chocolate (finely chopped)
• 60 g dark chocolate (70%, finely chopped)
• 120 mL whipping cream
• 3 g French Vanilla or other flavoured coffee beans (coarsely crushed)
• 1 teaspoon pure vanilla extract
• toppings of choice : unsweetened cocoa powder, melted chocolate for dipping (about 8 oz for 16 truffles), sea salt, crushed nuts, shredded coconut, etc

1. Pour whipping cream and crushed coffee beans in a non-stick pot over medium heat until simmering
2. Pour hot cream through a fine mesh and over chopped chocolate, let sit for about 30 seconds, add vanilla
3. Stir until smooth
4. Cool, then put in fridge for about 2 hours
5. With the help of a melon scooper or a teaspoon, shape about 2 teaspoons each into balls
6. Roll over desired toppings or dip them in melted chocolate 
7. Keep in fridge