Ingredients
1 1/4 lb bittersweet or semisweet chocolate,, chopped
1 cup heavy cream
3 tbsp unsalted butter, softened
1/2 cup strong coffee, freshly brewed
1/4 cup cocoa
2 tbsp finely ground coffee
Directions
Melt chocolate in a double boiler. Heat on low. Stir occasionally
until chocolate melts. At the same time, bring the heavy cream to a
boil. Remove from stove and mix the melted chocolate and cream. Whisk
in butter and brewed coffee. Stir thoroughly. Place mixture into a
10" by 7" or a 9" by 9" pan lined with waxed paper. Chill for 2 to 3
hours or until firm to the touch.
When the chocolate mixture is chilled, sift the cocoa with the finely
ground coffee on 16" waxed paper. Lift the chilled mixture from the
pan, cut into squares and roll in the cocoa-coffee mixture. Serve
immediatley or store in refrigerator. Posted to MC-Recipe Digest V1 #1
Recipe by: Krups
From: Diane Lamere
Date: Mon, 02 Dec 1996 21:38:46 -0800
Servings: 36 servings
Coffee Truffles Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Coffee; Dessert
The History of Recipes
Experts have traced the existence of recipes back into ancient history, certainly as far into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these early recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to food historians is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. During the time of the Romans a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main course and afters, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times used many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and dill. Moving our culinary historical trip onwards, there are a couple of interesting books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that appears on menues today, but rather accounts of the types of meals prepared for the upper classes of the period. In the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including parsley, basil and rosemary. The introduction of these new foods and spices led to an increase in cookery books, some of which are now in private libraries. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe publications are in high demand, mostly as a result of increased literacy, people having increased free time and having more money to spend. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Coffee Truffles recipe.
