praetorian2000 Posted 16 Mar 2007 , 10:09am
post #1 of

I know how to make truffles, but I want to add espresso flavoring. I'm using 8oz of heavy cream and 12oz of chocolate. How much espresso powder do I use? I was thinking 1 tablespoon but I don't know if that's too much or too little. And my thought was to add the espresso powder to the heavy cream and then bring that to a boil so that the powder dissolves. That will work right? I don't like coffee so I don't drink it and I don't know how to make it. I want the truffles to have a nice hit of espresso but not be too coffee tasting if that makes sense?

6 replies
calvarykari Posted 16 Mar 2007 , 11:55am
post #2 of

If you are looking for a nice hit I would add 2-3 tbsps of expresso. I think that will be a good balance. Do you have anyone that likes coffee that could be your tester?

mkolmar Posted 19 Mar 2007 , 9:24pm
post #3 of

Start out with a smaller amount like 2 tsp. and add on from there to get the slight hint - to stronger flavor that you are looking. You will have to taste test though through out the process till you get the amount you are looking for. Don't forget to write down how much you add as you go.

When I work on changing or creating recipes this is what I do. It's always better to start out with less because you can always add more, but you can never take it out if you add to much.

Lilpinchie Posted 21 Mar 2007 , 11:49am
post #4 of

If you're using powder, add it to the cream to dissolve. You don't want the coffee taste to be strong so start out small and test the cream before adding it to the chocolate.

If you use Kahlua you can add it once all the chocolate is melted.

cakesbykitty Posted 1 Apr 2007 , 5:04am
post #5 of

is espresso powder something different? or just espresso beans you have pulverized? LOL

praetorian2000 Posted 1 Apr 2007 , 5:13pm
post #6 of

I get espresso powder in a jar in the coffee aisle. It's instant. I'm not a coffee drinker so I couldn't tell you anything else.

breelaura Posted 26 Apr 2007 , 5:35pm
post #7 of

Espresso powder is to espresso as instant coffee is to coffee. I use it in ALL my chocolate truffles in small amounts (it just deepens the chocolate somehow...), but if I'm going to call them "espresso" truffles, I use a good amount (3-4tbsp), and also steep cracked espresso beans in the cream (strain before continuing). This gives what I consider to be a good espresso flavor, but bear in mind that espresso is a very strong coffee, which to me means that espresso truffles would also be fairly strong. Maybe you're looking for more of a mocha flavor? (heavier on the chocolate and lighter on the coffee?) I'd still do both, but probably only 2 tbsp of the espresso powder.

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