Recipe by Mykaela
"My Dad made this recipe up one evening to surprise my Mom. They are huge fans of dark chocolate. Add any extra little add-ins that you want! (e.g. coffee grounds, mint extract, cinnamon, white chocolate coating, etc.) Deliciously dark and fudgy! Enjoy with family on holidays, or just any time you have a major dark chocolate craving! Rolling in coating of choice before refrigerating, if desired."
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4 (1 ounce) squares
2 3/4 cups
semi-sweet chocolate chips
instant espresso powder
I forgot to add a step! After it is taken off the stove, it needs to cool in the fridge/freezer until it is just hard enough to scoop out with a small cookie scoop. It should still be "sticky" enough for your choice of coating to adhere to the truffle. *UPDATE* Someone reviewed it who said they couldn't get the right consitency while in the fridge. I will add that you HAVE to stir it a couple times while it's in there. So sorry I didn't put that at first, and I hope no one else will have problems with it.
Wonderful recipe! I didn't add the optional espresso powder as I felt it would be too strong for my taste. also the type of baking chocolate was not specified...there is more than one kind, I went with the normal unsweetened and it turned out amazing! also...after cooling for a while in fridge I scooped out approximately the amount for each ball and let them cool in fridge on baking sheet...then took it out a bit later to shape them more. This seemed to work better since otherwise you would need to let them cool for several hours.
Simply YUMMY! I don't bother rolling it into a ball, just pour it into an aluminum pan 1" deep and cut into bite size squares.
Amazing! These truffles are super rich and oh so delicious. I did add the espresso powder, it gave these a wonderful flavor and really complemented the chocolate. I rolled these in crushed pecans, didn't want to roll them in anything sweet because they are so rich! Thanks Mykaela for this amazing recipe!
5 Star taste but 2 Star for prep. These taste AMAZING. I used Ghirardelli chocolate and dark roast coffee. Mine never got to a workable consistency. When I chilled the mix the outer layer hardened completely while the middle stayed a soupy mess. I finally had to put both hands in to make small balls of goop. I dropped each into a muffin paper (next time find candy size). For toppings I used sprinkles, coconut, honey roasted peanuts, peanut butter, orange liqueur, slivered toasted almonds, craisins, raisins & powdered sugar. If you can figure out how to make this recipe manageable for you, it will easily become your go-to favorite. Big Valentines Day hit - but wow, give yourself time to figure out the best technique. Here's hoping everyone else has more success because these really do taste better than anything I've ever bought at a candy counter.
I made these today for a party. They were so simple to make and really good! I stuck some in the freezer for a later craving!
Flavor is excellent. Fairly time consuming. I dipped them in melted dark chocolate after chilling. Yum.
Yum! I made these without the espresso powder, and they were delicious. I did modify the preparation, but not the ingredients. I put all of the ingredients in a large pyrex measuring cup and heated in the microwave for 2 or 3 minutes, stirring every 30 sec., until the chocolate was melted and the mixture was smooth. I skipped the 1st refrigeration step and just poured the molten chocolate into candy papers (mini baking cups), then put those in the frig for a couple of hours. Next time I will sprinkle on some nuts or sprinkles before I refrigerate them, and I will also try with a single pecan on top and maybe some mint extract in the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Twilight Dark Chocolate Truffles
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories from Fat: 64
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