We’ve never made truffles — or any candy, for that matter — but this recipe looks quite tasty and not too complex. Even better, we’ve been looking for ways to cut down on the dairy intake lately, so this is a yummy option without all the unmentionable side affects! Makes about 30 truffles.
- 10 ounces very dark good quality dairy-free chocolate, chopp
- 2 T. dairy-free soy margarine, preferably a “stick” variety
- 1 T. maple syrup
- 1/3 cup full-fat coconut milk or dairy-free soy half-n-half
- 3 T. espresso
- 2 cups (12 ounces) semi-sweet dark chocolate chips
- 1/2 cup cocoa powder, for dusting
- Line a baking sheet with parchment paper and set aside. In a heatproof
bowl, preferably stainless steel, set over a pan (but not touching)
several inches of boiling water, heat the chocolate and dairy-free soy
margarine, stirring occasionally, until the chocolate is completely
melted. Set aside.
- In a small saucepan over medium high heat, combine the coconut
milk and maple syrup, stirring until combined. Heat until steam just
begins to rise from the surface of the coconut milk, but do not boil.
Pour the hot coconut milk mixture over the melted chocolate mixture,
and let stand, unstirred, for 3 minutes. Starting in the middle of the
bowl and working your way to the edges, gently stir until the mixture
is smooth and silky. Add the espresso to the mixture, stirring until
- Transfer the bowl to the refrigerator, uncovered, for 45 minutes,
removing the bowl from the refrigerator and stirring well every 15
minutes. After the last stirring (at the 45-minute-mark), place the
bowl back in the refrigerator for 5 minutes more.
- Using a melon baller or spoon, scoop the chocolate onto the
prepared baking sheet. Place the baking sheet in the refrigerator for
- Using your hands, roll the chocolate balls quickly to smooth
(they will get very messy quickly, so I prefer to wear disposable
gloves, which also help to keep the chocolate colder.) Return the pan
to the refrigerator for 15 minutes more.
- Meanwhile, place the chocolate chips in a stainless steel bowl
set over a pan of boiling water. Stirring occasionally, heat until the
chocolate is completely melted and about 90 degrees F, using a candy
thermometer if available. Place the cocoa powder in a small bowl. Using
two forks, drop one of the chocolate balls into the melted chocolate,
and, working quickly, coat the ball with the melted chocolate, shaking
of the excess and placing it immediately in the cocoa powder, turning
to coat. Using a clean spoon or two clean forks, place the dusted
truffle on the lined baking sheet, and repeat until all of the truffles
- Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.
This recipe sounds absolutely delicious! The creator states they’re a little on the cardamom-side, so if you dig that, you’re going to love these — and they taste great dipped in coffee. This recipe yields about 50 small cookies.
- 2 eggs
- 200 g sugar
- 1 tbsp cardamom, freshly ground in a mortar and pestle
- 1 tbsp ground espresso beans
- 1 tsp salt
- 4-500 ml flour, spelt is fine if you’ve got it or use regular all-purpose
- 1 tsp baking powder
- 100 g white chocolate, coarsely chopped
Heat the oven to 180C/355F. Mix the eggs, sugar, cardamom, coffee and salt. Add 300 ml of flour, and the baking powder. Add the chocolate. Gradually add more flour if the dough is too sticky to handle – don’t use so much
that it gets crumbly, but it needs to be firm enough to be shaped.
Form ropes, about 2-3 cm, and place on a lined baking sheet.
Bake at 180C/355F for about 20 minutes. Remove the sheet, and when the ropes are cool enough to handle, cut them diagonally into biscotti and place them back in the oven at 100C/210F for about 20-25 minutes to dry out.
We love lemon curd but don’t really love meringue; there is a strange hollowness to the flavor that we’ve never been able to truly embrace. Whilst poking around for a yummy lemon pie recipe sans meringue, we ran across this gem that not only banishes the meringue from the picture, it includes espresso! A perfect fit for our favorite coffee related blog.
The recipe is broken down into four components:
- Pie Crust
- Espresso Chocolate Ganache
- Meyer Lemon Curd
- Candied Meyer Lemon Slices
And you can read about the full process of developing the pie here. Enjoy!
“I’m black and I’m proud!” declared Jimmy Rabbitte in the 1991 film The Commitments — drawing a parallel between James Brown’s seminal song and the plight of the so-called ‘black Irish’. On this day chock full o’ Irish goodness, add a little bit of funk to your luck by whipping up this tasty cocktail.
- 1/2 oz. Espresso
- 1/4 oz. Monin Blackberry Syrup
- 1/2 oz. Raspberry Liqueur
- 1 oz. Irish Whiskey
- 5 oz. Half and Half
Combine all in a spindle mixer and mix until cold & foamy. Pour into a pint glass and top with whipped cream and cinnamon (to taste).
We don’t know about you, but after months of on-and-off snow storms and icy winds belting our neck of the woods, we’re more than ready for a little faux-summer. What better way to channel the warm summer months than into your wine glass?
1/4 oz. Strawberry Monin Syrup
1 oz. Coconut Monin Syrup
4 oz. White Zinfandel wine
3/4 oz. Ruby Red Grapefruit Juice
1 oz. Sweet & Sour Mix
Lemon-Lime Soda to taste
Fresh Strawberry (optional garnish)
Pour white zinfandel, Monin Coconut, Monin Strawberry, ruby red grapefruit juice and sweet & sour mix into a mixing tin. Spindle mix for a two count. Pour over ice. Top with lemon-lime soda and garnish with a strawberry.
The writer of one of our favorite experimental cooking websites, Dog Hill Kitchen, engaged in the Iron Cupcake competition for March, which had coffee as the essential ingredient. The result looked and sounded so delicious, we just had to pass it along to you.
- 4 tablespoons all-purpose flour
- 3 tablespoons +1 teaspoon sugar
- 4 teaspoons cocoa powder
- 1/2 teaspoon baking powder
- a pinch of salt
- 3 tablespoons milk (Silk DHA Enhanced soy for us)
- 1 tablespoon neutral oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons + 1 teaspoon brown sugar
- 4 teaspoons cocoa powder
- 4 teaspoons mini chocolate chips (Enjoy Life chips is my choice)
- 6 tablespoons hot espresso
- Preheat your oven to 350 degrees F.
- Stir together the dry ingredients for the batter (the flour, sugar, cocoa, baking powder, and salt).
- Add the milk, oil and vanilla and stir until a smooth batter forms. Spoon equal amounts into 4 oven safe espresso cups or use 4 other oven safe ramekins or mugs.
- In a small bowl mix together the dry ingredients for the topping (the brown sugar, cocoa, and chocolate chips). Spoon equal amounts of this mixture over the tops of the batter filled cups.
- Place the cups on a baking sheet lined with aluminum foil.
- Pour over the boiling water mixed with espresso powder or hot espresso. I spooned a tablespoon over each and then repeated with the remaining hot liquid until all was distributed evenly.
- Carefully place the baking sheet with cups into the hot oven and bake for 20-25 minutes. The cakes are done when the tops are puffed and set but you should be able to tell that there is pudding settled on the bottom.
- Remove the cups from the oven and cool slightly. Serve warm topped with caramel milk foam, whipped cream, ice cream or eat as is. You could foam some milk using a milk frother like this one.
Caramel Milk Foam
Based on tips from Garrett of Garrett’s Table. Thanks Garrett!
Makes a little over 1 cup of foam
- 2 grams Versawhip 600K (soy protein powder purchased from Willpowder)
- 40 grams of soy milk
- 50 grams caramel syrup (I used syrup from this recipe)
- Whisk together the Versawhip and soy milk together until soft peaks form.
- Drizzle in the caramel syrup and continue whisking until all the syrup is incorporated and the foam is light and frothy.
- Spoon over the cupcakes and serve immediately.
We found this recipe when poking around for a great coffee-inspired version of one of our favorite desserts, the fallen down chocolate cake. These were a great swap out, with their delicious mocha flavor and dense, creamy texture.
Start to finish: 1 hour (25 minutes active) Servings: 4
- 6 tablespoons Dutch-processed cocoa powder
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 ounce bittersweet or semisweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 teaspoons baking powder
- 1/2 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 3 tablespoons whole milk
- 1 tablespoon vanilla extract
- 1 large egg yolk, room temperature
- Pinch salt
- 3/4 cup weak coffee
- Adjust an oven rack to the middle position and heat the oven to 400 F. Coat four 6-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.
- In a medium bowl, combine 3 tablespoons of the cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set the mixture aside to cool slightly.
- In a small bowl, whisk together the flour and baking powder.
- In another small bowl, combine 3 tablespoons of the granulated sugar, the remaining 3 tablespoons of cocoa and the brown sugar, breaking up any large clumps with your fingers.
- In a large bowl, whisk together the remaining granulated sugar, the milk, vanilla, egg yolk and salt. Whisk in the cooled melted chocolate mixture, followed by the flour mixture, until just combined.
- Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and smooth the tops. Sprinkle about 2 tablespoons of the cocoa mixture over the batter in each ramekin. Pour 3 tablespoons of the coffee over the cocoa in each ramekin.
- Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly).
Love is in the air today and what better way to top off an intimate V-day dinner than with a molten mocha dip?
- 1 milk chocolate bar (about 3.5 oz.)
- 1/8 cup espresso or coffee
- Dipping item of your choice – strawberries, angel food cake, macaroons, bananas, dried fruit
Conventional method: Break up the chocolate and put in a saucepan with the espresso. Over low heat, stir with a small wire whisk until ingredients are smooth and combined. If the resulting sauce is too thick, add a few drops of water and whisk to blend. Serve in a small bowl with desired fruit and nuts. If fondue becomes cool and thick microwave for 10
seconds and stir, repeat if necessary.
Microwave: Break up the chocolate and put in a plastic bowl with the espresso. Give the mixture of ingredients 10-to 20-second bursts in the microwave, whisking in between. Do this until blended and warm.
Makes 2 to 3 servings.
Source: Green & Blacks Organic Chocolate
He may have been poking fun at the overly complex ordering practices of his fellow Angelenos, but Steve Martin’s humorous cafe scene in LA Story is a (semi-)appropriate backdrop for our tip today: Brewing rich, delicious espresso with just a bit of a kick.
When we’re craving the taste of coffee but still need to get to bed before 2am, we meld together a blend of 1/2 Lavazza Super Crema and 1/2 Lavazza DEK espresso. Mixing the caffeinated with the decaffeinated takes things up a notch, but not the full whammy we usually find at the bottom of our cup. And while Lavazza’s DEK is some of the tastiest decaffeinated coffee out there, we love the added creamy dimension of the Super Crema.
OK, this recipe for Soft-Centered Chocolate Pudding with Espresso sounds ridiculously awesome and we’ll definitely have to try it very, very soon.
- 8 ounces dark (bittersweet) chocolate, such as Valrhona 65 percent, coarsely chopped or shaved
- 4 tablespoons (1/2 stick) unsalted butter, preferably at room temperature
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 to 1 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 1/2 cup hot espresso
- Heat 1 to 2 inches of water in a medium saucepan over medium heat.
- Combine the chocolate and butter in a metal bowl just big enough to fit over the saucepan without touching the water. Place the bowl over the saucepan; when the chocolate has softened, stir to incorporate it with the melted butter, then add the milk, cream and pepper to taste, mixing well.
- Pour into 4- to 6-ounce ramekins or coffee cups. Place in the freezer, spaced well apart. Check after 45 minutes to see whether the puddings are set. When their edges are firm (which can take from 45 to 90 minutes) but the puddings are still somewhat soft in the middle, they are ready for the next step or can be transferred to the
refrigerator to keep cold until just before serving.
- When ready to serve, dissolve the sugar in the hot espresso. Fill a (clean) turkey baster or large syringe with the hot liquid and inject it into the middle of each cold chocolate pudding, or make room with a spoon and pour the espresso in. Serve immediately.