Espresso Truffle Cream Frosting Food

ESPRESSO COFFEE TRUFFLES

Steps:

• In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
• Beat the mixture with an electric whisk for about 1 minute or until it changes color.
• Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks.

ESPRESSO TRUFFLE CREAM FROSTING

Steps:

• Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
• Stir in espresso and the chocolate and stir until melted.
• When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
• Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
• Keep the cake refrigerated or frozen until ready to serve.

ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

ESPRESSO FROSTING

Steps:

• Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL.
• Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable.
• You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.