Today I have a little something special… A recipe for Salted Caramel Coffee Truffles AND my first giveaway!!
A little while ago I was contacted by the Don Tomas Coffee Company. They wanted to give me some coffee to review and to giveaway! Well, you know how I LOVE coffee! So, of course, I was in! And, I love to share coffee! So I was doubly in!
They have a cool company story too… “We not only grow and roast coffee, we are also known for our thriving community in Nicaragua. Tomas family farm supports the community by providing schools for our children, health care for our families, and steady employment in an otherwise uncertain environment. Generations have worked and lived on our farm perfecting the science behind growing the highest quality, shade grown, 100% handpicked Arabica coffee.”
I loved the coffee too! I went with the Light Roast Ground; it’s smooth, well-balanced, and has a nice finish. It’s super yummy for a morning cup ‘o joe! And, another thing I like about their coffee is the fact that it isn’t expensive. Check them out on their website and on Amazon.com.
With that, here’s the giveaway, and lower, please see the recipe for the Salted Caramel Coffee Truffles. (Just follow the instructions in the giveaway. The contest is open to United States Residents only. The giveaway is open until Thursday, May 30, 2013. Good Luck!)
These Salted Caramel Coffee Truffles are da bomb! But, they are super rich, so resist the urge to make them large. They should be little bites, tiny in size, but mighty in yumminess. Also, if you’re a coffee lover, I’d recommend going with 4 teaspoons of coffee. I left a range here because some people aren’t huge fans of coffee (what is wrong with those people!?!) 😉
The coconut oil is for a little bit of shine in the truffle and a little bit of softness. So, if you don’t have any coconut oil, no worries, you can leave it out or replace it with butter or vegetable shortening.
And, as for the Salted Caramel Sauce, I highly recommend you make your own. It’s amazing! I make this sauce for special events; it’s delish over ice cream. ‘Course, I like to eat it plain with a spoon too, that’s why I don’t make it too often! But, if you’d prefer to buy a jar from the store for ease, that’ll work too. Just get a good quality one.
- 1 cup good-quality dark chocolate
- 3-4 teaspoons finely ground coffee
- 3 tablespoons salted caramel sauce
- 1 teaspoon coconut oil, melted
- Place chocolate in a microwave-safe medium bowl. Melt chocolate in the microwave on medium-high for in 30-second increments, stirring between each. Once chocolate is melted, Stir in ground coffee, caramel, and coconut oil.
- Carefully spoon into small candy molds. Tap mold on a solid surface like a counter top a few times to release the air bubbles from the truffles. Place in fridge until solid and firmed.
- If you don't have a candy mold, these may be done with a scoop or a spoon. Scoop or spoon out a small amount and place the truffle onto a Silpat or a parchment paper lined cookie sheet.
- Drizzle a small amount of salted caramel sauce over each truffle for serving, if desired. You could even sprinkle some salt over the top for serving.
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons Fleur de Sel
- In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, about 6-12 minutes (be careful, as it will darken rapidly once it reaches that stage). Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.
- If you get large clumps of salt in the caramel, rewarm the sauce over low heat, and stir until the sauce is smooth and all the salt has dissolved into the caramel.
- Note that the nutrition analysis is for the whole batch, so just don't eat the whole batch! This recipe makes way more than you'll need for these Salted Caramel Coffee Truffles. Use the rest over ice cream, in your afternoon coffee, over pound cake, or just with a spoon!