Cappuccino Truffles

Capuccino Truffles in candy paper cups.

I would have to say that I have a love -hate relationship with these little delicacies. They are absolutely delicious and literally melt in your mouth. They are also not the easiest treat to make. The truffle filling is very soft and melts easily with the hear of your hand as you roll them, that makes them messy -- and delicate to handle. Then they are a challenge to store because they need to be kept refrigerated.

Every year when I make my cookie list, right around now, I swear that 'I'm not going to make the cappuccino truffles', then -- especially if all the other baking wens smoothly and is done ahead of schedule, i look around the kitchen and think, 'what the heck', I have time so I might as well make them.

This year is no different, and since there are only 3 weeks between Thanksgiving and Christmas, I probably won't get to them. But ya never know.....

THE RECIPE:

6T instant coffee (I use Lavazza Prontissimo! Intenso)

6T water

5c semisweet chocolate morsels

9 egg yolks beaten

9T heavy cream

18T unsalted butter

cinnamon and or cocoa powder for coating (if mixing them, I find 3 parts cocoa to 1 part cinnamon is a nice combination)

• In a large saucepan, heat the water and instant coffee over low heat and stir until combined.

• Add the chocolate chips and stir continually until they are melted and uniformly blended and remove from heat.

• In a separate sauce pan over low heat, combine beaten beat egg yolks and heavy cream whisking until pale yellow in color and lukewarm.

• Stir the egg mixture into the chocolate mixture until well combined.

• Melt the butter and stir into the truffle mixture until completely incorporated with a silky uniform texture.

• Transfer the mixture to a bowl and refrigerate covered for at least an hour but preferable overnight.

Once the truffle mixture is completely chilled, it's time to roll the balls.

This is when the challenge begins....

• The recipe makes about 150 truffles if you roll them at 1/2", so you'll need a cookie sheet or two covered in parchment to place the truffles once rolled.

• Using a metal teaspoon, scrap the truffle mix and quickly and gently roll it in your palms to form a ball. Place on the cookie sheet and repeat. you will likely need to put the mix back in the fridge a couple of times and wash your hands then rinse with cold water before going back to the rolling.

• Once I fill the first cookie sheet I cover it and put it in the fridge, or on my unheated enclosed porch if its cold out there. Once the second half of the recipe is rolled, I switch the trays and work with the cold balls for dredging on cocoa and or cinnamon.

• Once all the truffles are rolled, using a teaspoon drop each one in you dusting mixture, turn to coat completely and place back on the cookie sheet.

• When a cookie sheet is done place it back in a cold place and continue with the next.

• Once they are all done, store them in the refrigerator in an airtight container by placing them carefully in layers with wax paper in between each later.

NOTE: making 150 is pretty daunting and you may want to roll them bigger to move things along. That's fine, but when serving, you'll want to warn folks to cut and share them because they are ridiculously rich and filling; that 1/2" size seems to be just right.

PHOTOS? If there's someone out there who would like to come and be the photographer, I'd welcome the help, it's pretty impossible to do both for this recipe. Email me and we'll chat.