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Cappuccino Truffles

Cappuccino Truffles Recipe

This truffle is like curling up on a nice warm couch with a blanket, a book and a nice warm cappuccino. What could be more relaxing?

Ingredients:

You'll also want:

TIP:

Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!

IDEA:

Use a cookie cutter to cut chilled ganache into shapes such as hearts!

Prepare Ganache:

1.

Put 1 lb. of V125 Indulgence Couverture Chocolate in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
2.

Bring cream slowly to a light boil in a heavy saucepan.
3.

Pour 3/4 of a cup of boiling cream into a coffee cup and quickly stir in the Nescafe Instant Coffee. (Leave the remaining cream over the heat).

4.

When the instant coffee has disolved pour the coffee cream over the chocolate.

5.

Immediately pour the rest of the boiling cream over chocolate and keep stirring until all the chocolate has completely melted.
6.

When the ganache is warm it's creamy. You can thicken it by whisking it.
7.

Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1 ½ hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.

Form Truffles:
1.

Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
2.

While the chocolate balls are in the freezer, melt the Bada Bing Bada Boom Dipping & Enrobing Chocolate in double boiler. Follow instructions that came with your chocolate, or click here for instructions.
3.

After the chocolate balls are firm, use a stainless steel dipping tool to dip each ball in the melted chocolate, then place onto heavy weight dipping sheet to set up in refrigerator.


4.

For a decorative touch, squeeze Chocoley Drizzle & Design Chocolate over the cooled finished truffle

 

Keep chilled until served