Cappuccino Truffle

Name: Cappuccino Truffle
Cook time: 30 min
Total time: 30 min
Yield: 45
Ingredients: 400 g Whipped cream; 1 go. Tbsp Espresso (Instant); 200 g Dark chocolate; 200 g Nut nougat (firm to cut); 7-10 Tbsp gold. Sugar beads; 45 Aluminium moulds

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 45

400 g Whipped cream
1 go. Tbsp Espresso (Instant)
200 g Dark chocolate
200 g Nut nougat (firm to cut)
7-10 Tbsp gold. Sugar beads
45 Aluminium moulds

Directions

1
Bring the cream and espresso to the boil, remove from the heat. Break chocolate into pieces, chop nougat coarsely. Melt both while stirring in the cream. Chill for about 3 hours
2
Whip for just under 1 minute until creamy. Inject 1 tuff into each mould (medium star-shaped nozzle). Decorate with pearls. Chill for at least 2 hours. Store in a cool place