Saturday 24 January 2009

White chocolate and coffee truffles with dried strawberries

I’ll first allow myself a few words to excuse my great absence.
Not been ill nor lost my passion for cooking, nothing of that sort.
Something worse.

The last six months I’ve actually lived in Chile as an exchange student, on the oooother far side of the Earth from my sweet home Estonia. And with a lot of, well, experiences to experience, not much time is left for cooking and less for experimenting, especially with all those chileans around me shouting „haznos algo estoniano porfa!“

But after my first six months here I finally made something worth writing about. I expect to have a lot more to write during the almost six more months that are still left to live on this hemisphere! (Gosh, I’ve totally forgotten my English, couldn’t I just write in Spanish mejor?)

White chocolate and coffee truffles with dried strawberries

200g + 160g white chocolate
½ dl heavy cream1
½ tsp instant coffee powder (or espresso powder, or experiemnt with coffee extract)
1 tbsp hot water
about 20 g dried strawberries
(toasted) coconut flakes

  1. Chop 200g of white chocolate in little pieces.
  2. Bring cream to a boil and pour over the chocolate, mixing well until the chocolate is melted.
  3. Mix instant coffee powder with hot water and add the mixture bit by bit to the chocolate, tasting to have just as much coffee taste as you like (adding it all makes the coffe taste quite strong, but good;))
  4. Chop the dried straberries in small pieces and add to the mixture. Let the mixture stay in the fridge for a half an hour.
  5. While the chocolate is in the fridge, toast the coconut on a pan over low heat (I used the minimum heat of a gas stove) until golden and leave to chill.
  6. Form little balls of the chocolate mixture and return to the fridge to harden.
  7. Melt the rest of the chocolate over a waterbath or in the microwave and put the toasted coconut in a small bowl (if you melt the chocoalte in the microwave, you’ll have to melt it again halfway through the truffle making process as it will begin to harden)
  8. Dip the truffles first into the chocolate, then roll them in the coconut and leave them onto parchment paper or aluminium foil (I use a teaspoon to roll a truffle in the chocolate, drop it over the toasted coconut and then with a fork roll it over in the coconut, without letting the chocolate touch the bowl nor the fork to keep the coconut free of clumps).
  9. Let the truffles harden in the fridge and keep in the fridge or at room temperature.

The bitterness of the coffee (and coconut toasted without sugar!) balances well the overly sweet white chocolate, enough to allow to use sweet dried strawberries that give a summery and jolly touch to an otherwise kind of adult version of white chocolate truffles. Would be nice to wrap this chocolate mixture around a whole dried strawberry and make bigger truffles, this way the strawberry taste would come out clearer too, because these truffles don’t scream „strawberry!“, rather „coffee! Yum! Bittersweetsweet! One more!“


Rachel@fairycakeheaven said...

Wow such a fantastic thing to do!!! It must be an amazing experience!!!

Anonymous said...

Wonderful blog - really enjoyable. Look forward to the Chilean Eesti combinations!! Look forward to reading more from an Estonian abroad - Pille.

Unknown said...

yummy...that recipe sounds delicious....uphere in U.S. i always have a hardtime trying to find of my friend introduced me to a great site and i thought that i can pass great along as well.

Stan Hubbs said...

Just wanted to know if you would be open to selling advertising on your blog to related food stores. If yes, please get in touch with me as I would be interested in buying an ad. I could not find an email address on your blog which is why I am commenting here. Please feel free to delete this comment. Thank you!

aforkfulofspaghetti said...

Gosh, they sound and look delish!

Unknown said...

Wow thats good recipe... While I was studying hotel management, we used to make same truffles but adding a lot of Patan ghee.. Check out you will like it..

Justin said...

Those Truffles look amazing! I'll make those this coming weekend! Can't wait.

Sorin said...

Interesting idea… This looks delicious.

Christine said...

Wow fantastic!!! thanks for sharing. Love the photos here. They are inviting.

theminx said...

Those look great! I need to add this recipe to my list....

Joydeep said...

I am definitely going to try this tonight,it looks delicious.

nic said...

This looks fantastic. I've been looking for some more great recipes for truffles recently so will be sure to prepare these little gems as treats for guests after a dinner party! Good work.

mitakapur said...

For all the foodies out there, I request you to please let me post information about my book 'The F-Word' which is an experiential writing on food. I'd be grateful and look forward to your response.

'The F-Word' is a madcap account of a working woman juggling family, friends, long distance phone calls and food. How do you serve a nutritious yet delicious meal to a large family of individuals of varying ages and with extreme differences in taste? What is the trick to adapting a great tasting but swimming-in-oil restaurant special so it keeps the punch and loses the grease? What does a woman do to keep them all - partner, children, in-laws, pals - healthy and happy without quietly going out of her mind? A culinary romp with unexpectedly tender moments interspersed with seriously good recipes to suit every taste.
‘The F-Word makes the entire experience of enjoying food incredibly sexy! Lip smackingly good. A literary “bhojan” to be enjoyed with friends, lovers, and yes... family, too!’ – Shobhaa Dé

‘A feisty, fun journey into food world. Staying Indian to the core, yet international in narrative, Kapur whips up culinary delights garnished with personal stories of joy…’ – Wendell Rodricks

Mita Kapur is a freelance journalist regularly featured in many newspapers and magazines. She covers social and developmental issues along with travel, food and lifestyle humor stories. She is the founder and CEO of Siyahi, a literary consultancy where she doubles up as a literary agent along with conceptualizing and directing literary events.

Thank you,
Warm regards,

sewa mobil said...

Very nice, thanks for the information.

Milly said...

these look DIVINE!!

I'm loving your blog, I'm following!

Would love you to enter my amazing GIVEAWAY- to win a pasta making course and meal with wine for two:


Unknown said...

Ah... chocolate truffles! Love them, and they would go well with my raspberry chocolate truffle keurig coffee k-cups brewed in my keurig special edition b60 brewer!

restaurants said...

Wow this white chocolate is looking very testy really..

Anonymous said...

Chocolate, coconut and coffee - what a great combination for truffles!

I am addicted to coffee, so this recipe goes to the top of my list!


Keurig Coffee

George Tebresco said...

I'm trying to reach the writer of this blog but cannot find a way to send a note! I'm new to

the blogosphere...How do I submit a private note?

George Tebresco