Espresso chocolate truffles

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Espresso Chocolate Truffles

Espresso-suklaatryffelit 

Sometimes it is amazing what you can discover in your local neighbourhood.  A few weeks ago I was lucky enough to be invited to Rost & Co., a coffee roastery based in Lauttasaari, the small island I just happen to call home.  Having worked in the coffee industry in the UK and being a huge coffee drinker, I jumped at the chance.  Rost is a small scale roaster, producing high quality products, with sustainable values.  They have a core range of coffees and, in addition, produce seasonal single origin coffees (their current offering from Ethiopia features beans from the Hama cooperative and is not only delicious, but surprisingly fruity).   Alongside this, Rost creates signature blends for some of Helsinki’s best restaurants.

Upon arrival, I was warmly welcomed by roaster Antti Kivelä and his colleague Monica Grén. After an introduction to their range and the shocking that pre roasted beans have a strangely malty fragrance, I most importantly got to taste some coffee. It was excellent, flavourful and delicious. I was lucky enough to take some samples away and I was immediately inspired to create some coffee related recipes. This is my first, coffee infused truffles, which are simple to make, but show off the character of Rost’s Krafti espresso. Grinding the beans freshly and the higher the quality of your chocolate, the better the flavour of your truffle.  So don’t be tempted to buy cheap.

One note, I have not been paid in anyway to promote Rost, I simply love their high quality coffee and like to promote small local Finnish businesses, especially one located on my island.

You can find Rost’s coffee in some K supermarkets (at least in Lauttasaari), or purchase them online here

Espresso Truffles – makes 15 to 20 truffles depending on size

300 g chocolate, chopped into small chunks (roughly the size of chocolate chips)

6 tbsp coconut milk

3 tbsp strong Espresso (of course I used Rost’s Krafti espresso)

cocoa powder for dusting

Add the chocolate to a shallow bowl

In a small pan slowly heat the coconut milk until just simmering.  At the same time brew enough espresso to produce 3 tbsp.

Add the espresso to the milk, stirring briefly before pouring over the chocolate.  Quickly cover with cling film and allow to sit for a few minutes to allow the chocolate to melt.  Stir lightly with a spoon, until the chocolate is completely melted.

Refrigerate for 2 – 3 hours until set.

Remove from the fridge and use a spoon to create truffle shapes, before dusting in cocoa.  If you prefer round truffles, roll the mixture lightly in your hand.  If the truffle is too hard and difficult to work with, simply leave it to stand for a while and begin to warm up.  If it is too soft, you will need to refrigerate it for a little longer.

Once you have used all the truffle mixture, store you truffles in the fridge in an airtight container. When you are ready to eat, remove and allow them to come up to room temperature (roughly 10 -15 minutes), before serving.

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