Cappucino truffle

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Coarsely chop 300 g each of the semi-bitter and milk couverture and melt on a hot water bath. Add espresso powder to the cream, heat it up, but do not let it boil. Remove the pot from the stove, melt coconut oil and butter in it while stirring. Let it cool down a little bit. Stir the dissolved chocolate glaze into the lukewarm mixture and blend to a homogenous cream. Line a mould (e.g. an angular flat casserole dish approx. 32x18 cm) with cling film and pour the mixture into the mould. Let it cool down, cover with cling film and put it in a cool place overnight. Turn out the truffle mixture onto a board and cut into cubes of approx. 2x2 cm. Line a tray with baking paper. Quickly form truffle cubes into balls with cool hands and place them on the baking paper. Put in a cool place for at least 1 hour. In the meantime, chop the remaining chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down, then warm it up again briefly. Line a second tray with baking paper. Dip the balls into the liquid chocolate with the help of the praline set (spiral fork), let them drip off well or wipe them off so that the truffles do not get any "feet" and place them on baking paper. Put the truffles in a cool place. Dust with icing sugar

2. 2

   waiting time approx. 14 hours

3. 3

   Tip: You can also place the dipped truffles directly in a bowl with plenty of sugar, turn them and let them set

Nutrition Facts

KCAL
100 kcal

CARBS
7 g

FATS
8 g

PROTEINS
1 g