Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 4 ounce Lowfat milk chocolate
- 4 ounce White Chocolate
- 2 Tbsp. Unsalted Butter, (room temperature)
- 1 c. Whipping cream
- 1 Tbsp. Instant coffee
- 1 lb White or possibly Lowfat milk Chocolate for dipping
- 1 Tbsp. Cocoa for decoration
Инструкции
- I was sending these to Virginia and thought maybe someone else on the list might enjoy seeing them, too. These truffles all come from the wonderful There is every imaginable type of delicious truffle - I really cannot do it justice in the few recipes I've chosen to enter below.
- I have made all of the following and they are simple to make, look like you paid a fortune for them and are usually inhaled by the lucky recipient
- (which is if the candy maker doesn't make fast work of them first!).
- Scald cream in heavy saucepan. Remove from heat and let cold to room temperature. Strain through sieve.
- Add in instant coffee to scalded cream. Stir to mix.
- Carefully heat both chocolates together in a double boiler over warm water.
- Remove from heat.
- With a whisk, beat butter into chocolate till smooth.
- Vigorously beat cream/coffee mix into chocolate/butter mix till light and fluffy.
- Refrigeratetill hard, approximately 2-4 hrs.
- Scrape spoon or possibly melon-ball cutter across surface of mix; quickly press with fingertips into 1-inch balls. Freeze well wrapped in plastic.
- Suggested Decoration: Dip this truffle in melted white or possibly lowfat milk chocoalte and dust with cocoa while chocolate is still wet.
- Yield: 40 - 45 Truffles
