clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cappuccino Truffles

  • Yield: 30 truffles 1x


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


  1. Chop the milk and white couverture into small pieces and set aside.
  2. 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.
  3. Let the ganache cool completely, for at least 30min.
  4. 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.
  5. 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.
  6. Close up the hollow capsules with a dab of chocolate and let it set.
  7. 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.