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Categories:
golden raisins Kahlua Espresso unsalted butter heavy cream semi-sweet chocolate chips pecans cocoa powder brown sugar
Viewed: 52 - Published at: 3 years agoIngredients
- 2 ounces golden raisins (1/3 cup)
- 14 cup Kahlua
- 12 teaspoon instant espresso
- 2 tablespoons unsalted butter
- 12 cup heavy cream
- 12 ounces semi-sweet chocolate chips
- 13 cup pecans, toasted and chopped
- 13 cup best-quality cocoa powder
- 1 tablespoon brown sugar
Method
- Heat raisins and Kahlua in microwave oven for 20 seconds dissolve espresso in Kahlua then set aside.
- Place butter and cream in a microwave oven heat until the cream just starts to boil.
- Remove from microwave oven whisk in chips until melted and combined with cream.
- Reheat in micro if needed for a couple seconds.
- The ganache will be rich and creamy.
- Combine pecans and Kahlua soaked raisins to ganache.
- Chill in refrigerated for just a couple hours just till firm enough to shape.
- Mix cocoa and brown sugar and place in a large zip lock bag.
- Fun messy part:.
- Shape into 1 inch balls.
- Adding the ball to the bag as you roll them.
- Give a shake to coat after a couple ball are made.
- Place the truffles in the refrigerator to harden for at least an hour and let flavors meld.
