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Mocha Truffles

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 3½ tbsp 50 g Butter
  • 1½ tbsp 30 g Honey
  • 3 tbsp Instant coffee powder
  • 14 oz 400 g Milk couverture chocolate
  • 3.5 oz 100 g Dark couverture chocolate
  • ⅓ cup 8 cl Coffee Liqueur
  • 120 White chocolate truffle shells small, hollow chocolate balls
  • About 17.5 oz 500 g Dark couverture chocolate to coat

Instructions

  • Briefly boil the heavy cream, butter, honey, and instant coffee powder and then remove from the heat.
  • Melt both chocolates and dissolve them in the cream.
  • Flavor with coffee liqueur.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Fill a piping bag fitted with a round nozzle and fill the truffle shells.
  • Chill the truffles overnight.
  • Melt the dark chocolate and let cool.
  • Cover the hole in the truffle shell using a parchment paper cone to pipe the dark chocolate.
  • Chill for another hour.
  • Dip the truffles in the rest of the chocolate with the help of a fork.
  • Place on a glazing rack and roll around to create a pattern.
  • Place truffles on parchment paper and let harden.
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Course; Airfryer / Chocolate / Dessert
Cuisine; Austria / European