250 g dark chocolate couverture (cocoa content 70%)
250 g milk chocolate couverture (cocoa content 30%)
2 tbsp instant espresso powder
200 ml whipping cream (min. 30% fat content)
100 g butter
100 g coconut oil
200 g milk chocolate (cocoa content 30%)
150 g chocolate blocks
20 g palm oil
80 g powdered sugar
1 tsp whipping cream (min. 30% fat content)
Instructions
1. Finely chop the chocolate coating and melt it gently over a bowl of hot water. Bring the cream to a boil in a saucepan, add the butter and coconut oil, and stir until everything has melted.
2. Add the melted chocolate and espresso powder to the mixture and beat with a mixer for 2 minutes until airy. Pour the mixture onto a lightly greased plate and let it cool overnight.
3. The next day, cut the cooled mixture into equal-sized cubes and roll them into round balls.
4. Chop the milk chocolate and chocolate blocks and melt them together with the palm oil over a water bath. Let the mixture cool down briefly, then warm it back up to 38 degrees Celsius. Dip the balls using a truffle dipper into the chocolate and let them set on a wire rack.
5. Stir the powdered sugar into the cream little by little until a thick, viscous glaze forms. Fill the glaze into small piping bags and decorate your truffles with it.
Nutrition per serving
kcal: 175
Protein: 2 g · Fett/Fat: 12 g · Carbs: 14 g
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