Mocha Truffles
Ingrediënten
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
Instructies
- 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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