Instead of having your truffles with some coffee, try these cappuccino truffles that already contain the wonderful coffee flavor within.
How was your weekeend? Mine has been quite busy since I was working on an assignment for a birthday party and trying to catch up on university stuff. I made 50 truffles, 3 different flavors which really took up a lot of my time. It was extremely difficult to keep my hands off this time. Usually I differentiate between work and dessert (even though my work=dessert). But usually I don’t have cravings to eat up all the things I make for the blog or assignments since I associate them with work. (If that makes any kind of sense to you). But these cappuccino truffles were my one exception!
This is actually what a box of truffles by Home Baked Bliss looks like. This particular one contains raspberry truffles, eggnog truffles and the cappuccino truffles. I’m slowly trying to start my own business and it’s a challenging process but also so much fun!
I think I preferred the cappuccino truffles over all because it’s my newest recipe and a delicious variation to the other flavors.
I really love them and I think you will too because the filling has this wonderful creamy factor and just the right amount of coffee flavor. It’s not overpowering but you can tell that they contain coffee. I used cappuccino powder because it is mild and doesn’t make the truffles taste bitter. Also by using a mixture of half white and half milk couverture you achieve the perfect carrier for the coffee flavor (in my humble opinion).
But don’t take my word for it, try them and you will see for yourself 🙂
White chocolate truffles with a cappuccino filling
- 75g milk couverture
- 75g white couverture
- 100ml heavy cream
- 2 tablespoons cappuccino powder
- 30 hollow capsules
- 400g white couverture
- cappuccino powder for decoration
- Chop the milk and white couverture into small pieces and set aside.
- In a small sauce pan, bring the heavy cream to a boil. Remove from heat and stir in the cappuccino powder until dissolved. Then add in the chopped couverture and stir until everything is smooth.
- Let the ganache cool completely, for at least 30min.
- Then with the help of a piping bag fill into the hollow capsules, making sure to leave a bit of a rim on top. Let it set for 1 hour. In the meantime, chop the white couverture into small pieces.
- In a double boiler, bring a small amount of water to a boil and then remove from heat. Add in 2/3 of the couverture and melt stirring constantly until it reaches 48°C or 118°F (measure with a candy thermometer).Remove from the stove top and slowly add in the other 1/3,stirring until it has dissolved. Then add two larger pieces of couverture and continue stirring until the thermometer registers 28°C or 82°F. Remove the couverture pieces and place the melted chocolate back onto the stove top and heat until it reaches 30-31°C or 87-88°F. You want to keep the temperature consistent during the dipping process.
- Close up the hollow capsules with a dab of chocolate and let it set.
- Then dip into the tempered chocolate with a fork and tap down on the edge to get rid of any excess chocolate. Place onto a sheet fitted with parchment paper. Sprinkle with cappuccino powder before the chocolate sets. Let them set completely.
Store in an airtight container in the fridge for up to 2 weeks.