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)
- 1/4 cup plus 2 tablespoons buttermilk
- 1/2 cup granulated sugar
- 1/4 cup grape seed or vegetable oil
- 1 large egg
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 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.
Please note that almost all of the "Prep Time" is refrigeration.
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 1/8 cup liquid.