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Name: Breakfast Chocolate Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 12 oz Bittersweet or semisweet; 1 tb Instant espresso powder 15; 3/4 c Unsalted butter; cut in; 1/2 c Whipping cream 125 mL; 1/2 ts Pure vanilla extract 2 mL; ; 375 g; 2 c Crushed sugar -frosted; 8 oz Bittersweet or semisweet; ; mL

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INGREDIENTS

12 oz Bittersweet or semisweet
1 tb Instant espresso powder 15
3/4 c Unsalted butter; cut in
1/2 c Whipping cream 125 mL
1/2 ts Pure vanilla extract 2 mL
; 375 g
2 c Crushed sugar -frosted
8 oz Bittersweet or semisweet
; mL

INSTRUCTIONS

Place the chopped chocolate, butter, cream and espresso powder in a saucepan. Cook on low heat until barely melted. Stir until smooth. Cool over a larger bowl filled with ice and water, stirring often, until the mixture thickens. On a baking sheet lined with waxed paper, pipe or spoon the mixture into mounds - about 2 tsp/10 mL each. Chill. Melt the remaining chocolate on low heat. Pour into a shallow baking dish. Have another baking dish on hand with the crushed cereal in it. Have another baking sheet lined with waxed paper nearby. Dip the palms of your clean hands lightly into the melted chocolate and roll a cold truffle in the warm chocolate on your hands. Roll the truffle in the crushed cereal and place on the prepared baking sheet. Repeat until all the truffles are rolled. Refrigerate or freeze. I like to serve these at room temperature when the filling is slightly soft inside with a crisp chocolate shell, but its been easy to eat them cold or frozen. NOTES : Just because they contain coffee and are rolled in crushed cereal doesnt mean you can only eat them for breakfast! You can also roll them in chopped nuts, cocoa or icing sugar, and they freeze perfectly! From "Cooking With Bonnie Stern", this recipe makes approx. 4 dozen truffles.

NOTES

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Breakfast Chocolate Truffles

12 oz Bittersweet or semisweet
1 tb Instant espresso powder 15
3/4 c Unsalted butter; cut in
1/2 c Whipping cream 125 mL
1/2 ts Pure vanilla extract 2 mL
 ; 375 g
2 c Crushed sugar -frosted
8 oz Bittersweet or semisweet
 ; mL

Place the chopped chocolate, butter, cream and espresso powder in a  saucepan. Cook on low heat until barely melted. Stir until smooth.    Cool over a larger bowl filled with ice and water, stirring often,  until the mixture thickens.    On a baking sheet lined with waxed paper, pipe or spoon the mixture  into mounds - about 2 tsp/10 mL each. Chill.    Melt the remaining chocolate on low heat. Pour into a shallow baking  dish. Have another baking dish on hand with the crushed cereal in it.  Have another baking sheet lined with waxed paper nearby.    Dip the palms of your clean hands lightly into the melted chocolate  and roll a cold truffle in the warm chocolate on your hands. Roll the  truffle in the crushed cereal and place on the prepared baking sheet.  Repeat until all the truffles are rolled.    Refrigerate or freeze. I like to serve these at room temperature when  the filling is slightly soft inside with a crisp chocolate shell, but  its been easy to eat them cold or frozen.        NOTES : Just because they contain coffee and are rolled in crushed  cereal doesnt mean you can only eat them for breakfast! You can also  roll them in chopped nuts, cocoa or icing sugar, and they freeze  perfectly! From "Cooking With Bonnie Stern", this recipe makes  approx. 4 dozen truffles.

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Nutrition

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Serving Size: 1 Serving (567g)
Recipe Makes: 1 servings

Calories: 2716
Calories from Fat: 1531 (56%)

Amt Per Serving		% DV

	Total Fat 170.1g	227 %
	Saturated Fat 100.6g	503 %
	Monounsaturated Fat 56.5g
	Polyunsanturated Fat 5.5g
Cholesterol 0mg		0 %
Sodium 62.4mg		2 %
Potassium 2069.5mg		54 %
Total Carbohydrate 357.8g		105 %
	Dietary Fiber 33.5g	134 %
	Sugars, other 324.3g
Protein 23.8g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2716

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