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