Teeccino Chocolate Truffles

Category: Desserts
Difficulty: Moderate
Servings: About 18 truffles

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Brewed Teeccino takes ordinary chocolate truffles to a new level by infusing any one of our flavors with chocolate in this addictively decadent recipe. These truffles are shockingly simple to prepare, using only 4 ingredients, making them the ultimate easy party dessert with endless topping possibilities. Serve them to your sweetheart or add them to the Holiday buffet table. These truffles will have even the most die hard chocoholics swooning!

Ingredients

24 oz bittersweet or semisweet high-quality baking chocolate, such as Guittard, Ghirardelli, Scharffenberger, or even Trader Joe’s Pound Plus dark chocolate (do NOT use chocolate chips!)
1 cup heavy cream
3 tbsp unsalted butter, cut into cubes
1-3 tbsp Teeccino grounds, any flavor ([Dandelion Mocha Mint Herbal Coffee] and [Chocolate Raspberry Chicory Herbal Coffee] work exceptionally well!)

Select Your Favorite Chocolate Blend

Make this recipe with any of Teeccino’s seven delicious chocolate blends. For gluten-free recipes, use our certified gluten-free Dandelion Mocha Mint or Dandelion Mocha herbal coffees with detoxifying dandelion root. Or try one of our Maya blends - Chocolate Raspberry or Maca Chocolaté - featuring nutrient-dense ramón seeds from the Maya Biosphere Reserve. To give your gut a boost, make this recipe with our Prebiotic SuperBoost Dark Chocolate blend that contains three plant-based prebiotics.

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Instructions

Prep Time : 15 Minutes , Cook Time:2 Hour

Chop baking chocolate finely and set aside in a heatproof bowl; a pyrex 2-4 cup measurer is ideal. The finer you chop the chocolate, the faster it will melt.
Add the cubed butter to the chocolate and set aside.
Heat cream on the stove top until just before it reaches a boil. It’s very important to not get the cream too hot.
Add Teeccino grounds to the heavy cream and steep for about 5 minutes.
Strain the infused cream onto the chocolate and butter and let sit, without stirring, for 5 minutes.
Start stirring slowly to combine then more vigorously to melt the chocolate. You may need to put the mixture into the microwave for no longer than 15-20 seconds at a time to assist in melting the chocolate. At this point, any liquid added to the mixture will cause the chocolate to seize. Avoid overheating.
Pour the melted chocolate into a heat proof baking dish or bowl or into chocolate/candy molds.
Tap lightly on the molds or baking dish to get rid of any air bubbles.
Refrigerate for at least 2 hours or freeze for 30 minutes.
If using a baking dish, scoop out balls of chocolate using a small disher, melon baller or ice cream scoop.
Roll the truffles in cocoa powder or toppings of choice; the possibilities are endless! (Chopped pistachios, shredded coconut, freeze-dried fruit, or cinnamon sugar are a few fun ideas!)
You can also invert the dish onto a cutting board and simply cut the truffles into squares. If using molds, allow them to chill for as long as possible before releasing the truffles from the molds.
Return the finished truffles to the refrigerator to set completely before serving.
The truffles can be stored in the fridge in a covered container, or you can individually wrap the truffles in mini cupcake liners and add to a decorative box for an inspired gift!