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About the Recipe
These Espresso truffles are great as a passing dessert item for your guests.
Ingredients
315 g Heavy cream
50 g Liquid glucose
50 g Sugar
30 g Coffee extract (Trablit )
400g Milk Chocolate
pinch of salt
Preparation
Step 1
In a medium pot, heat up heavy cream, liquid glucose, sugar. Bring to a boil and add coffee extract of the heat.
Step 2
In a medium bowl put the chocolate and salt together and pour hot liquid over the chocolate and stir until chocolate is melted.
Step 3
cool down to room temp and pipe in to milk chocolate truffle shells and keep in the refrigerator until set. Coat filled truffle shells with tempered dark chocolate, you can brush some gold dust if you would like
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