Cappuccino truffle

Name: Cappuccino truffle
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 85
Ingredients: 600 g semi-bitter couverture; 600 g Whole milk couverture; 2 1/2 TABLESPOONS Espresso powder (instant); 325 g Whipped cream; 100 g butter, 100 g white plate-fat; 1-2 TEASPOONS Icing sugar; cling film, baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 85

600 g semi-bitter couverture
600 g Whole milk couverture
2 1/2 TABLESPOONS Espresso powder (instant)
325 g Whipped cream
100 g butter, 100 g white plate-fat
1-2 TEASPOONS Icing sugar
cling film, baking paper

Directions

1
Line an angular flat casserole dish (approx. 18 x 32 cm) with cling film. Coarsely chop 300 g each of the dark and milk chocolate coating, melt together in a hot water bath, cool down a little. Heat up espresso powder and cream (do not boil!). Melt butter and white fat in pieces while stirring. Cool down lukewarm. Stir in the melted chocolate coating well. Pour into the mould. Cool down. Cover and chill for about 12 hours.
2
Turn over and cut into cubes of about 2 cm. Line plate or tray with baking paper. Quickly form cubes into balls with cool hands. Put them on the plate. Chill for at least 1 hour
3
Chop the rest of the chocolate coating and melt in a hot water bath. Dip the balls on a fork into the chocolate, let them drip off. Leave to dry. Dust with icing sugar. Store in a cool place