Cappuccino truffle

Name: Cappuccino truffle
Cook time: 30 min
Total time: 30 min
Yield: 45
Ingredients: 2 Cup (à 200 g) Whipped cream; 2 (100 g each) Dark chocolate bars; 200 g nut nougat, firm mass; 1 heaped Tbsp espresso (soluble bean coffee); 45 Alupraline mould; 7-10 Tbsp golden sugar pearls

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 45

2 Cup (à 200 g) Whipped cream
2 (100 g each) Dark chocolate bars
200 g nut nougat, firm mass
1 heaped Tbsp espresso (soluble bean coffee)
45 Alupraline mould
7-10 Tbsp golden sugar pearls

Directions

1
Heat the cream in a saucepan. Coarsely chop the chocolate and nougat. Remove cream from the heat just before boiling, add espresso powder, chocolate and nougat and stir until the chocolate is completely dissolved.
2
Place in a cool place for 2-3 hours. Beat the cold mixture until creamy with the whisks of the hand mixer. Put the truffle mixture into a piping bag with a star-shaped spout and squirt the mixture into the moulds. Decorate with golden sugar pearls and put in a cool place for about 2 hours.
3
Makes about 45 cappuccino truffles.