Irish-Coffee Truffles
- Comments()
- Yield Makes about 100
Ingredients
- Vegetable-oil cooking spray
- 1 pound plus 14 ounces bittersweet chocolate, (preferably 61 percent cacao), finely chopped
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 1/4 cup plus 1 tablespoon packed dark-brown sugar
- 4 large egg yolks
- 3/4 cup Irish whiskey
- 2 tablespoons coffee extract
- 1/4 teaspoon coarse salt
- Good-quality unsweetened cocoa powder, for rolling
Directions
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Coat a 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside. Put chocolate and butter into a medium heatproof bowl set over a pan of simmering water; stir until chocolate and butter have melted. Remove from heat.
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Bring cream, corn syrup, and brown sugar to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth. Whisk in yolks, whiskey, coffee extract, and salt. Pour into prepared pan. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until firm enough to roll into balls, about 4 hours (up to 1 week).
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Using a 1-inch ice cream scoop or a medium melon baller, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to a rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes.
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Put cocoa powder into a shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).
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Temper the eggs into the mixture to prevent them from starting to cook.
Do you think I could make these with Bailey's Irish Cream?????
If correctly done, the egg would be 'cooked' and the alcohol evaporated. Since we all aren't perfect, the egg may not get warm enough and not all of the alcohol may evaporate. Always use the freshest, highest quality ingredients from sources you trust, especially for recipes that might have uncooked egg (like some tiramisu versions)
Does this recipe work without raw eggs? Or is the temp of the mixture hot enough when you stir them in that they cook?
Any number of different flavored liquers can be used, and rolled in chopped hazelnuts or chopped nuts of your choosing, as well as another roll in melted chocolate, dusted with cocoa powder, powdered sugar or melted white chocolate for a fun surprise. All spectacular, especially as gifts on a luncheon sized china plate for a dear friend on a special occasion. I did this at Christmas and later was told it was one of my friend's loveliest gifts.
"Chocolate Truffles" uses no raw egg yolks, bye the bye, and that recipe came out well too.
These ain't no joke: I was rolling little balls for two hours. This being said, they were a hit but here are my comments: the recipe says 100, but I made them Godiva size, and that came out to 60. After cooling over night, a white coating formed on the top, probably hardened cream/butter. The other truffle recipe ("Chocolate Truffles") mentions stirring after letting it rest for 10 minutes. Maybe this should be stirred again, too. The whiskey flavor is nicely subtle. These were A , a big hit..
I love truffles and thought these would be a great treat for friends and family. Have to say they were way to much of everything. Didn't quite go over with the friends and family as I had hoped they would. Was disappointed in this one.
Is ther a substitute for the raw egg yollks?
Corn Syrup Substitute:
2 c. white sugar, 3/4 c. water, 1/4 tsp. cream of tartar, Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
I live in Spain and cann n n n g get corn syrup....any suggestions for a substitute?
these are to die for!!!!!!!
These sound delicious! Just in time for Christmas and parties.
Very decadent sounding.
Will try soon, sounds like a winner for christmas gifts!
These sound delicious - can't wait to try this recipe