Espresso Football Truffles


Football season isn’t complete without “football food.” I don’t mean food food. I really mean football food. As in food that looks like footballs. If you need more explanation, please refer to my football deviled eggs, which have been pinned and repinned over 1,660 times, thanks to the gods and goddesses of social media! For all y’all football fans out there, my football truffle looks just like The Duke, which is the professional football they use in the NFL. Therefore, it doesn’t have the white rings that encircle the pointy ends of football. Do whatever you think looks best.

Click here for the recipe for ‘Espresso Football Truffles’

These football truffles also aren’t your ordinary truffles. They’re decadently espresso flavored. Amaze your senses with some deep coffee flavor as you sit back, relax in front of your TV, and enjoy these kickbutt chocolate-y and intensely aromatic truffles. They should keep you awake all day Football Sunday.

Here’s what you need:


Two kinds of chocolate: bittersweet and semisweet. Also grab some heavy cream, instant coffee powder, and store-bought white decorating icing.


In a small saucepan over medium-high heat, add your cream.


As soon as it starts to bubble, pull it off the heat. Don’t walk away from the pot because dairy tends to over-boil pretty quickly!


Turn off the heat and whisk in some instant coffee powder. This will make your truffles rock.


As soon as the coffee powder dissolves, pour the entire mixture over your chocolate chips. Make sure you’re working with a heat-proof bowl.


Let the hot cream mixture rest for about 1-2 minutes in the bowl until all the chocolate is melted.


Then whisk away, but don’t overmix. We don’t want to add many grainy air bubbles to this mix! Just mix gently.


Now that. Looks. Awesome. Wrap the bowl with plastic wrap and set it on the counter to set up for about 1.5 hours or so. If it’s a warm day, you can definitely put it in the fridge for about 30 minutes, but not too long because we want the chocolate to be pliable.


When the chocolate sets, it’ll have a moldable texture like this. Grab a tablespoon and scoop a ball out. Shape the balls into footballs. It’s best to form logs basically and then pinch the ends of the log to make the pointy football ends.


Place your formed footballs on a baking sheet lined with parchment paper.


Now. Onto more chocolate! Of course. Melt about 8 ounces of semisweet chocolate in a double boiler. Make a double boiler by placing a heat-proof bowl over a pot of gently simmering water (make sure it’s not rapidly boiling or you’ll burn your chocolate). The bowl should fit over the pot, but make sure the bottom of the bowl is a few centimeters from the surface of the water.


Let’s cover these awesome footballs. Use a spoon, fork, or wooden skewers to help you. We just want to coat the footballs, and then shake off all the excess chocolate. Don’t coat them with too much chocolate or it’ll get really messy really fast.


Shake shake shake all that excess chocolate off.


Okay, not bad. Looks sorta borderline obscene, but we still need to add the white lines.


Place them in the fridge so the chocolate shell can harden up!


Now, the fun part. Here’s where preciseness is important. You need to have very sharp straight lines, otherwise your football truffle will just look like… so not The Duke. Start with one long line in the middle, and add the little stitches after.


Add the stitches to the outside, then one in the middle. Then two more lines. That’s a total of five stitches.


Like this!


Even an ugly espresso truffle looks great once you add the perfect stitches. Enjoy!

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