"There's a triple jolt of coffee flavorings in these luscious chocolate morsels," Coffee author Betty Rosbottom said. "Instant coffee and coffee liqueur flavor a ganache mixture of melted chocolate and cream. Then crushed, chocolate-coated coffee beans are stirred into the chocolate mixture once it is chilled and firm. When you bite into one of these sublime candies, first you taste the creamy smooth coffee-scented chocolate, then the crunch of the beans. It's likely that you won't be able to stop at just one."
Java jolt truffles
8 ounces bittersweet chocolate, very finely chopped
1/2 cup plus 2 tablespoons heavy cream
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11/2 teaspoons instant powdered espresso coffee granules, finely ground
2 tablespoons Kahlua or other coffee liqueur
1/2 cup crushed dark chocolate-coated coffee beans (see note)
1/4 cup Dutch-process cocoa (see note)
Place chopped chocolate into large bowl; set aside. Put cream and instant-coffee granules in heavy medium saucepan over medium-high heat. Whisk constantly until coffee dissolves and cream comes to a boil. Immediately pour cream over chopped chocolate and stir until chocolate melts completely. (If all of the chocolate doesn't melt, transfer mixture back to saucepan and heat on low a few seconds.) Stir in Kahlua.
Spread chocolate mixture in pie plate or shallow pan, and refrigerate until cool and slightly firm, about 30 minutes. Stir in crushed chocolate coffee beans. Cover with plastic wrap and return to refrigerator until chocolate is cold and firm, 2 hours or overnight.
When you're ready to shape truffles, spread cocoa powder on dinner plate and have another dinner plate empty. Coat hands with some cocoa, and scoop heaping teaspoon of chocolate mixture into your hand. Shape into ball, then roll in cocoa powder, coating on all sides. Place truffle on clean plate. Continue until all chocolate has been shaped. Cover truffles tightly with plastic wrap, and refrigerate up to a week. Keep refrigerated until serving.
Makes 28 to 30 truffles.
Note: Chocolate-coated coffee beans are available in some supermarkets and in specialty food stores. You'll need a scant 1/2 cup to yield 1/2 cup of crushed beans. To crush the beans, place them in a self-sealing plastic bag, and pound with a meat pounder or heavy rolling pin.
Dutch-process cocoa is treated with an alkali, which helps to neutralize cocoa's natural acidity. Rosbottom uses the Droste brand.
From Coffee by Betty Rosbottom
2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1⁄3 cup plus 2 tablespoons chili powder (see note)
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
13/4 cups low-sodium beef broth
1⁄3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Heat 1/2 tablespoon vegetable oil in large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
Reduce heat to medium and add 11/2 tablespoons oil to pot. Add onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1⁄3 cup chili powder, oregano and tomato paste; cook, stirring, 30 seconds. Return meat to pot and stir in tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce heat and simmer, partially covered, until beef is tender, about 2 hours. Stir remaining 2 tablespoons chili powder into chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
Hot: This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat. Hotter: Add 5 crumbled dried arbol peppers to the pot with tomato paste, then continue as directed. Hottest: Add 5 crumbled dried arbol peppers with tomato paste and continue as directed, omitting beans. Stir in 1 cup chopped pickled jalapeño peppers before serving.
From Food Network magazine
The addition of coffee deepens the other flavors in the beans.
Spicy red-eye baked beans
1 pound dried pinto beans
3 tablespoons unsalted butter
1 medium onion, chopped
2 large cloves garlic, chopped
1 tablespoon ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
Freshly ground black pepper
6 cups lower-salt beef broth
1 meaty smoked ham hock
1 cup brewed coffee
1⁄3 cup mild molasses, such as Grandma's Original
1⁄3 cup ketchup
1 tablespoon Worcestershire sauce
2 sprigs fresh oregano
1 tablespoon bourbon (optional)
Sort through beans to make sure there are no little stones, then put them in large bowl or pot. Add enough cold water to cover beans by 2 inches, and let soak overnight. Drain beans well, tilting colander instead of shaking it to gently extract water and protect beans' skins.
Position a rack in center of oven and heat oven to 300 degrees.
Melt butter in 5- to 6-quart Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add chili powders, cumin, allspice and 1/2 teaspoon pepper. Cook, stirring, until aromatic, about 30 seconds. Add broth and ham hock. Stir to combine. Add beans and bring just to a simmer. Cover and bake until beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.
Stir in coffee, molasses, ketchup, Worcestershire and oregano. Bake, uncovered, until beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard oregano stems and skin from ham hock. Cut meat off bone and chop. Add meat to beans and discard bone. Cover and refrigerate overnight.
To finish, bring to a simmer, uncovered, over medium heat. Reduce heat to low and continue to simmer until sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in bourbon (if using) and season beans to taste with salt and pepper.
Makes 8 to 10 servings.
Note: Don't have time to soak beans overnight? Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from heat and soak for 2 hours. Drain beans and continue with the recipe.
From Fine Cooking
This barbecue sauce can be brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for burgers.
Brown sugar and coffee barbecue sauce
2 tablespoons olive oil
13/4 cups chopped white onions
6 garlic cloves, chopped
2 tablespoons minced seeded jalapeño pepper
1/2 cup (packed) dark brown sugar
2 tablespoons chili powder
2 tablespoons mild-flavored (light) molasses
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 28-ounce can crushed tomatoes with added purée
1 cup low-salt chicken broth
1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water
Salt and pepper
Heat oil in large, heavy saucepan over medium-high heat. Add onions, garlic and jalapeño; sauté until onions are tender, about 7 minutes. Add brown sugar, chili powder, molasses, cilantro and cumin; stir until sugar dissolves. Stir in crushed tomatoes and the purée, broth and coffee; bring to boil. Reduce heat and simmer uncovered, stirring often, until sauce thickens slightly and is reduced to 4 cups, about 35 minutes. Season sauce to taste with salt and pepper. Cover and chill.
Makes about 4 cups.
Note: Can be made 1 week ahead.
From Bon Appetit