A picture of California Farm Chocolate Coffee Grind Truffles. California Farm Chocolate Coffee Grind Truffles

 

Holiday treat! Great way to reuse coffee grinds. We roast and grind green coffee beans, Arabica and Robusta, make espresso, save the coffee grinds till we have a cup full and make these delicious Chocolate Coffee Truffles. Extra leftover coffee grinds are added to potting soil for houseplants.

Ingredients

 2 people, 2 pounds, 50 truffles

1. For the filling:
2. 1 cup used espresso grounds, reground again to finer powder, 50 grams
3. 1 cup coconut butter, warmed to 85F degrees
4. 1 cup Peruvian cacao powder 220 grams (amazon)
5. 1 pint Heavy cream, warmed to 85F degrees
6. 2 Tbs California Mountain honey, warmed to 85F degrees
7. 1/4 Cup Home Made Grand Marnier (see recipe)
8. Tsp Home made Vanilla Concentrate (see recipe)
9. Tsp Sea salt
10. Tsp shaved truffles (amazon)
11. For the coating:
12. 1 cup crushed hazelnuts or chocolate sprinkles, or Tbs cacao powder
13. Equipment: microwave, glass jar, whisk, glass bowl, glass baking dish with parchment paper, remote infrared thermometer
14. Cost: cacao powder $4, cream $2, other $2.50, 50 truffle balls or slices, 17 cents each

Steps

 30 minutes prep, 1 hour cool

1. 1

   Melt coconut butter in microwave, 1 minute. Cool down by stirring in warm honey. Keep temperature under 85F degrees. Add the seasalt, vanilla, and coffee grinds, stir. Add the cacao powder, truffle shavings. Add Grand Marnier. Warm heavy cream to 85F degrees, pour over chocolate, whisk well till stiff.

   

   

   
2. 2

   Transfer to parchment covered glass tray. Cool, roll filling into thick log. Cut in 1”x1” pieces. Dust hands with cacao powder, roll pieces through cacao powder, crushed hazelnuts or chocolate sprinkles, form into smooth balls. Cool in fridge. Enjoy.