I’ve been following Heartbreak Coffee on Instagram for a few months now, due mainly in part to their awesome logo and fun photos. The owners were kind enough to mail us some coffee (they’re based in Long Beach, CA) to try and it inspired me to whip up something in the kitchen using their beans. I eat chocolate on a daily basis, so I thought it would be fun to use their Columbia blend (which has hints of peach and caramel) to make some quick truffles. I threw them in the fridge to set while I grabbed lunch with a friend and came home to the most deliciously rich afternoon treat. If you need a little afternoon pick-me-up snack, give these a try- they’re fun to make and keep in the fridge for at least a week so you can grab a little bit here and there as you go. Click ‘play’ below to watch or click here to view on Youtube. xo, grace
*Stay tuned for an interview with Heartbreak Coffee tomorrow as part of a new dual-interview series that focuses on new and experienced businesses within the same industry!
Click through for the full written recipe after the jump…
Chocolate Coffee Truffles (Makes 15 medium/large truffles or 25 small)
-2/3 cup of heavy cream
-7 oz. of dark or milk chocolate (chopped as finely as you can)
-1/6 cup of finely ground coffee (I used Heartbreak Coffee’s Columbia blend)
1. Heat the heavy cream until small bubbles start to form. It needs to be hot enough to melt the chocolate.
2. Add the hot cream to the finely chopped chocolate and stir until the chocolate is fully melted.
3. Add your coffee grounds to the chocolate and mix until fully incorporated*.
4. Let your chocolate mixture cool to room temperature and then leave it in the fridge for at least 2 hours, until it’s firm enough to shape into small balls.
5. Using your hands, quickly roll the chocolate into small balls, placing them on a wax paper-lined baking pan or tray. You’ll want to handle these as little as possible so the heat from your hands doesn’t melt the chocolate. (You can also use a small ice cream scoop for this)
6. After rolling each ball, roll them in (or dust them with) cocoa powder, then place them on the tray in the fridge to cool and re-set.
7. Pull them from the fridge when you’re ready to eat and enjoy!
*If you’d prefer a silky smooth truffle, you can steep the heavy cream in your coffee grounds for a few minutes, off the heat, using a reusable tea strainer bag. That way you get the flavor but no grounds.