🍽️ Cappuccino truffles with red chocolate shell

Name: Cappuccino truffles with red chocolate shell
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g dark chocolate couverture; 100 ml whipping cream; 8 tsp espresso powder; 125 g butter; 40 g ghee; 2 tbsp coffee liqueur; 1 pack praline hollow balls (63 pieces) semi-bitter; 4 tbsp cocoa powder; 2 tbsp coffee powder (instant)

57 kcal · 30 min · 4 servings

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Ingredients

400 g dark chocolate couverture
100 ml whipping cream
8 tsp espresso powder
125 g butter
40 g ghee
2 tbsp coffee liqueur
1 pack praline hollow balls (63 pieces) semi-bitter
4 tbsp cocoa powder
2 tbsp coffee powder (instant)

Instructions

1. Take 100 grams of the semi-bitter chocolate, chop it roughly and melt it gently over a warm water bath.
2. Bring the cream and espresso powder to a boil. Stir in the butter, ghee and coffee liqueur into the chocolate and let the mixture cool down.
3. Pour the cappuccino cream into a small jug. Fill the empty chocolate balls (after removing the top foil) almost to the brim.
4. Roughly chop the rest of the semi-bitter chocolate and melt it in the warm water bath as well.
5. Let the chocolate cool down slightly. Take about two tablespoons of the liquid chocolate, put it in a piping bag and seal the filled balls with it. Let the seal harden.
6. Stir the remaining chocolate well, dip the balls in it and let them drip. Wait 3 to 4 minutes until the coating is viscous but already firm.
7. Mix cocoa and coffee powder for rolling. Roll 2 to 3 balls at a time in circular motions until they are covered.
8. Place the finished truffles on a tray lined with baking paper and store them in a cool place.

Nutrition per serving

kcal: 57
Protein: 1 g · Fett/Fat: 4 g · Carbs: 5 g