Coffee & Hibiscus Chocolate Truffles

If you're a fan of chocolate and coffee, you're in for a treat with coffee and hibiscus chocolate truffles. These truffles are packed with a rich, decadent flavor that will tantalize your taste buds. The combination of coffee and hibiscus creates a unique and complex flavor profile that is both sweet and slightly tart.

The texture of these truffles is smooth and creamy, with a melt-in-your-mouth consistency that will leave you craving for more. The outer layer of the truffle is coated in a layer of dark chocolate that perfectly complements the flavor of the filling. The hibiscus adds a subtle crunch to the truffle, giving it a delightful texture that you won't find in other chocolate truffles.

The coffee flavor in these truffles is bold and pronounced. It's not overpowering, but it's definitely not subtle either. The hibiscus provides a slightly tart flavor that balances out the sweetness of the chocolate. The result is a perfectly balanced combination of flavors that will leave you wanting more.

If you're a coffee lover, you'll appreciate the rich, robust flavor of the coffee in these truffles. The hibiscus adds a unique twist to the traditional chocolate truffle, making it an unforgettable treat that you won't want to miss out on. Whether you're enjoying them as an indulgent dessert or giving them as a gift, these coffee and hibiscus chocolate truffles are sure to impress.

Coffee & Hibiscus Chocolate Truffles

Ingredients:

• 8 oz best quality bittersweet chocolate, finely chopped

• 1/2 cup heavy cream

• 1 tsp instant coffee

• 1 cup cocoa powder for coating

• For the hibiscus chocolate truffles

• 8 oz best quality bittersweet chocolate, Finely chopped

• 1\2 cup heavy cream

• 2 tsp hibiscus powder

• cocoa or hibiscus powder for coating

Instructions:

1. Place chocolate in a medium bowl.add the coffee to the cream then bring them to a boil in a small saucepan over medium heat; pour over chocolate. Let sit about 3 minutes, then whisk until smooth. Refrigerate the mixture until almost firm, about an hour or so.

2. Spoon the chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.

3. Using your hands, try to roll the truffle to form a balls. roll them on cocoa powder until good coating and covering. Return to baking sheet; chill until set,and enjoy:).

4. To prepare the hibiscus truffles just follow the same steps up but instead of the coffee powder add the hibiscus powder to the cream. Rolling the truffles on hibiscus powder for coating is optional.