For the love of coffee...and chocolate!

For the love of coffee...and chocolate!

Nothing says February more than snowy days, lots of piping hot coffee and of course, chocolate!  Some like their chocolate IN their coffee (mocha, anyone?) and some people enjoy their chocolate while drinking coffee. It's a combination that really can't be beat!  This month, we can help you with both of those things! In honor of Valentine's Day, we are sharing our favorite recipe for smooth, delectable chocolate truffles. They are easy to make and even easier to eat!

And while you are enjoying your truffles, we hope that you will also take advantage of our special Valentine's promotion - 10% off all of our coffees!  We have a great selection of medium, medium-dark and dark roast coffees.  Also, if you enjoy a flavored coffee, Jersey Perks flavored coffees stand apart from the rest. Specialty coffee with natural flavors, no chemicals, nothing artificial. Try our Vanilla Bean or Hazelnut today!


First and foremost, USE GOOD CHOCOLATE!  The best brand for this (in my opinion) is Scharffen Berger.  I recommend getting between 58% and 70% cocoa.

For the Ganache:

Sugar                  1 oz. (1/8 cup)

Heavy Cream      2 cups

Butter                  1 oz. (2 Tb)

Chocolate           1 lb.

Cut chocolate into very small pieces and place in bowl. Heat heavy cream and sugar in saucepan and bring to boil. Pour cream mixture over chocolate and let sit for about 5 minutes. Add the butter to this mixture and stir slowly with whisk until all chocolate is melted and the mixture is perfectly silky. Refrigerate until solid.

Once the chocolate is solid (it will always be somewhat soft to the touch), scoop about a tablespoon (or more, if you desire) of the mixture and roll in your hands to form a ball shape. Place back on the pan (I like to cover the pan with parchment paper). Place back in the refrigerator again.

Melt good quality chocolate (I use Scharffen Berger). Once melted and smooth, drop your truffles (one at a time) to cover them with chocolate, remove and place on pan to dry. DO NOT refrigerate after this point.  Keep in a cool place...or just eat them. Sharing them at this point is totally up to you!

Note: If you would like to flavor your truffles, I recommend using oil extracts. Use these very sparingly. Add them at the point when you are stirring the ganache to make it smooth. I can't stress enough to only use a drop at a time. Add a drop, taste, add another and taste until it is the flavor that you want.

Happy Valentine's Day! 



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