Today we try the quick chocolates to gift, with dark chocolate, cream, and instant coffee. This time I made the dark chocolates with coffee, but they can also be made with cinnamon, chili, ginger, see the Christmas chocolates for example.
I had already tried the dark chocolates with coffee, only with chocolate and instant coffee but this time I wanted to add a little cream. Both are good, the others being crunchier, these more melt-in-the-mouth. Naturally, you can decide to use classic, plant-based, or lactose-free cream.
I’m certainly not a pastry chef, the chocolate should be tempered, but I always hope that friends will taste and finish my chocolates within a few months, so they are perfect even if not tempered.
I tried tempering years ago, but it’s a long process, and it would dampen my enthusiasm for gifting chocolates, so this is fine.
To melt the chocolate, I prefer the bain-marie method over the microwave. If you have a Thermomix, you can do it quickly by chopping the chocolate first and then heating it for a few minutes to 122°F.
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- Preparation time: 15 Minutes
- Portions: 40 chocolates
- Cooking methods: Bain-marie, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Quick Chocolates to Gift
- 14 oz 75% dark chocolate
- 4 tsp instant coffee
- 3/4 cup whipping cream
Tools
- 1 Aluminum chocolate wrappers
- 1 Chocolate Mold
- 1 Chocolate Mold
Preparation of Quick Chocolates to Gift
Chop the dark chocolate. Transfer to a bowl and gently melt over a bain-marie.
Separately, heat the cream but do not bring to a boil. Turn off, add the instant coffee and dissolve well.
When the dark chocolate is melted, add the cream and coffee, stirring.
Pour into molds with the help of a teaspoon, tap on the table to remove bubbles, and level with a spatula if chocolate overflows the mold.
Place in the refrigerator to set well, remove from molds, and wrap in colored foil.
Tips from Thyme and Lentils
I recommend keeping the chocolates in the refrigerator until you gift them.
