Here at Vitamin Coffee we love to hear from customers and fellow coffee lovers as to interesting ways they use their Vitamin Coffee.
In this blog post Kieran Crying tells us his Coffee and Cream Truffles Recipe!
Just like anyone else - I like to start off my day with that steaming cup of motivation. I haven't always been the biggest lover of coffee though, or any sort of hot drink for that matter. Although more recently, I have definitely grown to love them.
One of the greatest things with coffee though, is its potential for versatility. I’ve often experimented with ways to make my morning ritual into something even more exciting and I thought I would share one of my favourite Coffee adjacent recipes with you.
Here's my recipe for Gluten-Free Coffee and Cream Truffles. I hope you love them as much as I do.
Before we jump right into it. I would say though that this recipe comes in two parts. The Coffee cake component and of course the much simpler truffle component. You could say you’re getting a two for one deal. Enjoy a slice of moist, delicious cake or get creative with these dreamy chocolate covered clouds of caffeinated goodness.
Gluten Free Coffee Cake
180g Unsalted Butter
2 Tbsp VitaminCoffee
180g Gluten Free Self Raising Flour
1 Tsp Baking Powder
1Tsp Xanthan Gum (I’d say this is only essential if you’re not planning on turning your Coffee Cake into Truffles and instead are just going to enjoy it, as is).
1. Preheat Oven to 180 Degrees Celsius. Grease and line a cake tin of your choice, I chose an 8” Springform.
2. In a large bowl; ‘Cream’ together the Butter and Sugar with a whisk, hand mixer, or the back of a metal spoon.
3. Add the eggs one at a time, mixing in between each new addition. Keep mixing until the eggs are fully incorporated
4. In a cup add 2 Tbsp of boiling water to your 2 Tbsp of Vitamin Coffee. Mixing to form a concentrated coffee paste. Add the paste to the wet mixture and continue mixing. The batter should become darker and of course carry that beautiful coffee smell.
5. Sieve in all of the dry ingredients and mix until smooth. Be sure no lumps remain.
6. Pour batter into the prepared tin and bake in the middle of the Oven for 25-35 minutes or until a skewer comes out of the cake clean.
7. Leave to cool. Remove from tin and enjoy a slice or put to one side for when you’re ready to create your Gluten Free, Coffee and Cream Truffles.
Okay, so now you’ve got your Gluten Free Coffee Cake, here comes the fun part and honestly it is ridiculously simple. I would actually recommend halving the cake. Storing some as is and then using the rest for this recipe. The best of both worlds right there.
Gluten Free Coffee and Cream- Rustic Chocolate Truffles
A Gluten Free Coffee Cake (See above)
300g Mascarpone/ Ricotta
200g Chocolate of choice (I used dark on this occasion)
1. Take your Coffee cake. Whole or halved, and crumble into a large bowl. Rub the cake with your fingertips until no large pieces remain, and you have a bowl of crumbs.
2. Add the Mascarpone (or whatever cream cheese you prefer). Mix together with a mixer or a large spoon. There should be no big lumps of cheese remaining. The crumbs should be speckled with white.
3. Take a teaspoon (or tablespoon for monster truffles) of mixture at a time and roll into a ball between your palms. Place each one on parchment on a large baking sheet or plate.
4. Once all balls are rolled and on the sheet, place in the freezer for about 30 minutes.
5. Whilst they chill. Melt your chocolate. I did this in the microwave, stirring at 10 second intervals. You can also melt over a simmering pan.
6. Coat your chilled cake balls in a thin layer of Chocolate. I did this by using a skewer and dipping each ball directly into the chocolate. Letting the excess drip off.
7. Once they are covered, leave to set in the fridge and Voila! You have some delicious rustic Coffee Cake Truffles. Put the kettle on and double up on the Caffeine.
Oh and they’re Gluten Free. Even better!
Thanks Keiran for sharing your recipe!