Another truffles creation! This time Instant Coffee Powder is used to give it a strong coffee taste!This time round, the truffles are more or less normal sized and they do looks rounder. Hee...hee...
(Recipe adapted from "TRUFFLES" by Dede Wilson)
Ingredients:
- 135ml of Heavy Whipping Cream
- 30g finely ground Instant Coffee Powder
- 227g Milk Couverture Chocolate (Finely chopped)
- 14g White Chocolate Block
- 1 tsp Cocoa Powder
- 20 small fluted paper cups
Method:
- Place cream and coffee grounds in a saucepan over medium heat until it just comes to a simmer. Remove from heat and let sit for 10min. Reheat to a simmer, remove from heat and immediately sprinkle chopped milk chocolate into cream. Cover and allow to sit for 5min letting the heat melt the chocolate. Stir very gently until smooth.
- Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap and allow to sit overnight or refrigerate until firm about 4hours.
- Grate white chocolate and toss with 1 tsp cocoa powder in a bowl. Coat hands with cocoa and roll ganache into balls
- Toss truffles in grated chocolate coating and place in fluted paper cups.
(Yields 20 normal-sized truffles)
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