A strong, hot, delicious shot of espresso might just be the best way to start a day.
Oh, but wait . . . what if we added a creamy chocolate truffle to it!? Even better, I know!
And while I do love them for breakfast, they’re also a fabulous treat for an afternoon snack or after dinner.
And on this lovely Friday, the flower is a Geranium. You know I love pink and chocolate together, and when I walked by a huge blooming bunch of these pink Geraniums yesterday, what looked like painted, soft and creamy petals, jumped out at me.
They were meant to be next to chocolate. 😉
Want to know more about Friday Flowers? Click here.
- 6-ounces finely chopped semisweet chocolate
- 4 ounces heavy cream
- 1-1/2 tablespoons instant espresso, divided (I like Medaglia D'Oro)
- ¼ cup plus 2 tablespoons buttermilk
- ½ cup granulated sugar
- ¼ cup grape seed or vegetable oil
- 1 large egg
- 1 tablespoon vanilla
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Place the finely chopped chocolate and 1-1/2 teaspoons of the espresso in a small to medium-sized mixing bowl.
- Then in a small saucepan, scald the cream. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling.
- Pour the cream over the chocolate and espresso. Do not stir it yet – wait a couple of minutes and then gently stir to combine. It will take a minute or so before you’ll see it come together. Let it come to room temperature and then cover it tightly with plastic wrap.
- Place in the refrigerator for at least 6 hours to solidify.
- Once the chocolate mixture has become firm, preheat the oven to 375 degrees F, and line 2 (1-dozen) mini muffin pans with paper cups. (Keep the chocolate refrigerated until you need it, later in the instructions.)
- In a medium sized mixing bowl, combine the buttermilk with the remaining 1 tablespoon of the espresso. Mix until the espresso has completely blended in. Then add the sugar, oil, egg, vanilla and salt -- mix until smooth.
- Place a mesh strainer over the bowl and sift in the flour, baking powder and baking soda. Mix only until all of the dry ingredients are combined.
- Add 1 generous tablespoon of the batter to each paper cup.
- Then remove the chocolate from the refrigerator and use a 1-inch cookie scoop to form the truffles. As you scoop, add one to each batter-filled paper cut, gently pressing it down, just about to the bottom.
- Bake in the 375 degree F oven until the batter has become golden, about 15 minutes.
- Let the muffins cool to room temperature before serving.
You can use bittersweet chocolate with this, too -- it's just a bit less sweet.
The mini muffin pans I used have cups that hold ⅛ cup liquid.