Mexican Chocolate Truffles
By
candy.about.com
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
Although it doesn’t use actual Mexican chocolate, this easy chocolate truffle recipe features cinnamon, almonds, and coffee for a sweetly spiced Mexican chocolate taste. Unlike most truffle recipes, the chocolate is not melted but remains in small chunks. For this reason, it’s important to chop the chocolate very finely so that it’s evenly incorporated throughout the candy. This recipe yields about 12-16 truffles.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 4 ounces semi-sweet chocolate, very finely chopped
- 1/3 cup powdered sugar
- 1/3 cup almond paste
- 1 tbsp strong coffee
- 1/2 tbsp melted butter
- 1/4 c cocoa powder
- 1.5 tsp cinnamon
Preparation:
1. In a large bowl, combine the chopped chocolate, sugar, almond paste, coffee and melted butter. Stir with a wooden spoon until it comes together and forms a smooth paste.
2. Combine the cocoa powder and cinnamon in a shallow bowl or pie tin.
3. Using a teaspoon, scoop up small balls of the truffle mixture and roll it into a ball in between your hands. Roll the truffle in the cocoa-cinnamon mixture, and place it on a baking sheet or plate.
4. Repeat with remaining truffle mixture and cocoa powder. Refrigerate the truffles for 2 hours before serving. If you are making these ahead of time, transfer the chilled truffles to an airtight container in the refrigerator so they don’t get too dry or absorb other odors. Allow to sit at room temperature for 10 minutes before serving.
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