Mocha Ganache Truffle Cups

1. 1

   Place the chocolate in a 2-quart mixing bowl.

2. 2

   In a 1-quart saucepan over medium heat, bring the cream to a boil.

3. 3

   Remove from the heat, take 1 tablespoon of hot cream and dissolve the espresso powder in it, then blend it back into the rest of the cream.

4. 4

   Pour the hot cream into the bowl with the chocolate.

5. 5

   Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.

6. 6

   Cover the mixture, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).

7. 7

   Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the ganache mixture.

8. 8

   Pipe the mixture into 1-inch foil candy cups up to the top edge.

9. 9

   Place a mocha bean on top of each cup.

10. 10

    Chill the truffle cups in the refrigerator until they are set (1 hour).

11. 11

    In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer.

12. 12

    The truffle cups are best served at room temperature.

13. 13

    Hazelnut Ganache Truffle Cups: Omit the espresso powder.

14. 14

    After stirring together the chocolate and whipping cream, stir in 2/3 cup toasted, skinned, finely ground hazelnuts.

15. 15

    Rather than placing a mocha bean on top of each truffle cup, place a toasted, skinned, whole hazelnut, pointed end up on top.

16. 16

    White Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 10 ounces white chocolate for the bittersweet chocolate.

17. 17

    Milk Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 9 ounces milk chocolate for the bittersweet chocolate.

* Per serving · 4 servings · Values may vary.