VALENTINE CHOCOLATE GANACHE TRUFFLES

1 cup heavy cream

8 ounces dark chocolate

1 Tablespoon unsalted butter

Cocoa powder, crushed nuts or candy sprinkles

Start with small pieces of dark chocolate. Chocolate chips work well, but a chocolate bar is fine if chopped into small pieces. Place the chocolate pieces in a medium-sized bowl. Put the cream and butter into a sauce pan and heat until it just comes to a boil. Pour the hot mixture over the chocolates and whisk together until smooth, then place the bowl in the refrigerator for 5 minutes. Remove and stir again. Repeat the process several times every 5-10 minutes until the mixture starts to thicken. Once it is thick enough, shape the chilled mixture into 1-inch balls (gloves may help with this step). Once you’ve shaped the truffles, roll them in cocoa powder, candy sprinkles or your favorite variety of crushed nuts for additional texture. Crushed hazelnuts is a classic pairing with dark chocolate. Makes about 24 truffles.

CommunityCoffee.com

 

DARK ROAST MOLE

4 cups Community® Signature Blend Dark Roast Coffee

3-4 dried pasilla chiles

3-4 dried guajillo chiles

2 dried ancho chiles

1 cup onion, diced

10 garlic cloves

1 bunch of cilantro

1/4 cup toasted sesame seeds

1/4 cup toasted pumpkin seeds

2 6-inch corn tortillas

1 cinnamon stick

3 whole star anise

5 whole cloves

Salt to taste

Take all the dried chiles, remove the stems and place them on a pan in a 375 degree oven, toast for 5-6 minutes or until aromatic. Then, in a slow cooker, place the toasted chiles, onion, garlic cloves, cilantro, corn tortillas and both toasted seeds with the Community® Signature Blend Dark Roast Coffee. Make sure there is enough coffee to cover the other ingredients by making a satchel using cheese cloth. Put the cinnamon stick, star anise and whole cloves inside. Use a tea diffuser if cheese cloth isn’t available or break down the cinnamon stick to fit. The longer the ingredients are in the slow cooker the better. Overnight is best if possible. Making this recipe for a dinner it was allowed to cook for a week in the slow cooker just adding water when necessary. When ready, remove the satchel and blend ingredients in a blender until smooth. Add salt to taste. This sauce is rich and spicy. It can stand up to duck, beef or almost any game meat.

Chef Susan Spicer, CommunityCoffee.com

 

COFFEE RUBBED PORK RIBEYE WITH JAVA Q SAUCE

4 pork ribeye chops, 1 1/2 inches thick 

For the rub:

1 cup Community® Signature Blend Dark Roast coffee or espresso

1 Tablespoon cocoa powder

1/3 cup brown sugar

1 Tablespoon kosher salt

1 teaspoon pepper

1 teaspoon garlic powder

For the Java Q Sauce:

2 cups strong coffee

1 cup ketchup

1/3 cup cider vinegar

1/3 cup molasses

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon cumin

1 Tablespoon black pepper

1 teaspoon cayenne pepper

Salt to taste 

Whisk together all ingredients for the rub. For the sauce, combine all ingredients in a pot and simmer for 20 minutes or until desired thickness is achieved. Completely coat each ribeye in rub and cook on a medium-high grill or in an oiled pan, 6-8 minutes per side. Target internal temperature is 150-155 degrees for medium. Serve the sauce on the side or drizzle it on the ribs.

Stuart Reb Donald, executive chef at

Bella Sera Gardens in Loxley, Alabama,

CommunityCoffee.com

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