I can’t even help myself anymore. I keep reading the cozy mysteries… I think I’m reading them as much for the food references as for the stories at this point. What can I say? I have weaknesses. You knew what you were getting into…
This particular book, Jammed, by Deany Ray (affiliate link, but at 99 cents for the Kindle version, the price is right) is one that’s slightly different. Our heroine, Charlie Cooper, is not a baker! She doesn’t own a cafe’! What?!? Is that even allowed? Charlie works for the police department and gets sent out to gather some information on a case. Hilarity ensues, of course. She teams up with some quirky ladies, gets into crazy situations, so, the usual…
She may not be a baker, but she does have a sweet tooth. In the first few pages, she grabs a “cappuccino cream” from her candy stash. I knew I had to play with that one. Coffee and chocolate is a favorite combination of mine. I went with a truffle here. It may not be exactly what Charlie was snacking on, but they are an easy candy to make at home and you can’t go wrong with good chocolate.
Cappuccino Cream Truffles
- 5 oz semi-sweet baking chocolate
- 3 oz white baking chocolate
- 1/2 cup heavy whipping cream
- cinnamon stick
- 1 TBSP instant espresso
- cocoa powder (for rolling)
- Chop chocolate and put in heatproof bowl.
- Heat cream and cinnamon stick gently in saucepan.
- When cream is hot, but before it boils, turn off heat. Allow cinnamon stick to steep for 1 hour.
- Re-heat cream, adding espresso powder.
- When cream is hot, but before it boils, pour over chopped chocolate.
- Stir gently until chocolate is completely melted.
- Let cool to room temperature. Refrigerate for 2 hours.
- Use a teaspoon to scoop chocolate ganache into small balls. Roll in cocoa powder. Work quickly so the heat from your hands doesn’t melt the ganache.
- Serve immediately or refrigerate.
**If you want a stronger coffee flavor, add some of the espresso powder to the cocoa for rolling the truffles. Make it a Mexican Coffee Truffle by adding a pinch of cayenne to the cream when you heat it the second time and some ground cinnamon to the coating. **