Description
White chocolate truffles with a cappuccino filling
Ingredients
- 75g milk couverture
- 75g white couverture
- 100ml heavy cream
- 2 tablespoons cappuccino powder
- 30 hollow capsules
- 400g white couverture
- cappuccino powder for decoration
Instructions
- 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.
Notes
Store in an airtight container in the fridge for up to 2 weeks.