This winter warm up in the kitchen with some Snowman Truffles filled with Chocolate Hazelnut Coffee Ganache. They are so darn cute!
When I told my friends, who were here for a party last week, that I was getting a Keurig 2.0 Brewing System to try out, they practically started high-fiving each other. I was blown away by their enthusiasm. You see, I’m not a coffee drinker, and I don’t ever think to have coffee available for my friends and family when they dine here. I guess that’s rude of me, so thanks to Keurig, I’ve now made my friends and family unbelievably happy.
They all drink coffee and being the Keurig 2.0 Brewing System can make a single cup or a four-cup karafe, they’ll all get to enjoy their favorite beverage while at my house. And, my husband and I will get to use it to make other drinks like hot cocoa, caramel apple cider and even lemonade.
Lucky me, I also got an assortment of K-Cup Packs and K-Carafe Packs to try out. One of the coolest aspects of this new brewing system is it’s ability to read the lid on each K-Cup. You insert the K-Cup into the machine and it knows exactly how to turn it into the perfect beverage every time. For a newbie Keurig owner, that’s pretty sweet.
I’ve been so busy this holiday season that I haven’t had any time to shop for presents or groceries for that matter. One of my gifts is now taken care of being Keurig generously sent me a second brewer to give as a gift. I wont spoil the surprise for the recipient, but I am positive it will be well received.
For all the other coffee loving people in my life, I decided to make some coffee flavored Christmas truffles. I brewed up a cup of Hazelnut Coffee and used it to make an incredibly rich and decadent ganache filling for some truffles which I decorated to look like snowmen.
Chocolate Hazelnut Coffee Snowman Truffles
- Ingredients: (makes 40)
- 1/2 cup hot brewed Hazelnut Coffee
- 1/2 cup heavy whipping cream
- 14 ounces semi-sweet chocolate, finely chopped
- 30 ounces melted and tempered white chocolate*
- or melted white confectionery coating
- 4 ounces melted and tempered semi-sweet chocolate*
- or melted dark cocoa confectionery coating
- 200 black edible pearls
- 40 orange candy coated sunflower seeds
- black food coloring marker
- optional, edible glitter
- *For detailed information about working with and melting chocolate, see my Chocolate Making Tips page.
- Heat the heavy whipping cream.
- Pour 1/2 cup of the hot coffee along with the hot cream over the chopped chocolate.
- Leave it sit for 2 minutes then stir until smooth.
- Let the ganache cool for 20-30 minutes.
- Paint a thin layer of white chocolate into each egg shaped cavity in your candy molds.
- Chill for 5 minutes until hardened.
- Pipe chocolate ganache into the chocolate shells.
- Set aside for 1 hour.
- Pipe a layer of chocolate over top of the ganache and scrape off any excess chocolate.
- Chill for 5 minutes until the chocolate hardens.
- Pipe melted chocolate tree limbs onto parchment paper.
- Allow them to harden.
- Attach two black pearl eyes and 1 orange candy coated sunflower seed nose using a bit of white chocolate to each egg shaped truffle. Draw on the dots for the smile using a food coloring marker. Then attach three black pearl buttons.
- Spoon about a teaspoon or so of white chocolate onto a piece of parchment paper.
- Allow it to start setting, then place one truffle in the center.
- If using, sprinkle edible glitter over top.
- Use some white chocolate to attach two stick arms to each truffle.
Items used to make this project that are available on Amazon.com (commission earned for sales)
Brew your Hazelnut Coffee in your Keurig.
Heat the heavy whipping cream in a saucepan set over medium heat until bubbles begin to form around the edge of the pan. Pour 1/2 cup of the hot coffee and the hot cream over the chopped semi-sweet chocolate. Allow it to sit for 2 minutes, then stir until smooth.
Pour ganache into a squeeze bottle and allow it to cool for 20-30 minutes.
Meanwhile, paint a thin layer of white chocolate into each cavity in your 2 1/4 or 2 1/2 inch egg shaped candy molds.
Make sure you fill in any thin spots or holes and be sure the chocolate goes all the way up to the edge of the egg cavity. Wipe the excess chocolate off around the edge of the eggs.
If using pure chocolate pop the molds in the refrigerator for about 5 minutes. If using confectionery coating, place in the freezer for about 5 minutes.
Pipe chocolate ganache into the chocolate shells, leaving enough room to top the ganache with a thin layer of chocolate.
Let the eggs sit for 1 hour at room temperature until the ganache thickens and drys on top.
Pipe a layer of chocolate over top of the ganache and scrape off any excess chocolate.
Pop them in the refrigerator for pure chocolate and freezer for confectionery coating for 5 minutes until the top coat is hardened.
Carefully turn the mold upside down over a baking sheet or counter top and allow the chocolate eggs to fall out. If you have any chocolate around the edges of the egg, cut it off using a sharp paring knife.
Pipe melted chocolate onto a parchment paper lined baking sheet, in the shape of tree limb arms. Allow them to harden.
To decorate your truffles, attach two black pearl eyes and 1 orange candy coated sunflower seed nose using a bit of white chocolate. Draw on the dots for the smile using a food coloring marker. Then attach three black pearl buttons.
Spoon about a teaspoon or so of white chocolate onto a piece of parchment paper. Allow it to start setting, then place one truffle in the center. If using, sprinkle edible glitter over top. I even sprinkled glitter over the entire snowman, to make them shimmer. Hold the snowman in place until he stands upright on his own.
Use some white chocolate to attach two stick arms to each truffle.
Note: it’s easiest to allow the white chocolate to thicken a little before making the snow piles and attaching the arms. Otherwise, you’ll have to hold the arms in place for a while as the chocolate sets. It you use thicker chocolate, you just press them on and they hold.
Store your truffles in an airtight container for up to two weeks.Now that I have a nice variety of Keurig coffee to try, I can make all sorts of different flavored truffles. The Keurig 2.0 Brewer makes a great holiday gift and I am so excited to be giving one to someone special in my life this Christmas. I saw the brewers at Walmart not too long ago, and now to have one in my own kitchen is pretty nice.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Keurig400 #CollectiveBias
Now I really can’t decide which Christmas Truffle I like best, these snowmen truffles made with coffee ganache, my Penguin Truffles (version 1 or 2) made with Amaretto Raisin Ganache or the Christmas Mice Truffles made with cashew milk ganache.
Which do you like best? If you used coffee ganache in your truffles, do you have a favorite flavor you’d use?
More Christmas Chocolates from Hungry Happenings