Truffles "Moccacino"
Votes: 2
Time: 3 hours 30 minutes
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 93, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 9 mg, sodium 4 mg, sugar 8 G.
Calories 93, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 9 mg, sodium 4 mg, sugar 8 G.
Add coffee liqueur (such as Kahlua) to chocolate ganache to create truffles with a rich mocha flavor. These handmade chocolates make a great gift for friends. Serve them with coffee or box them up and give them away.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g semi-sweet chocolate, finely chopped (not granulated)
- 0.5 cups heavy cream
- 2 tablespoons coffee liqueur
- 1/3 cup sweet cocoa
We recommend
Recipes with similar ingredients: semi-sweet chocolate, cream, truffles, cocoa, coffee liqueur
Cooking the dish according to the recipe:
- Place the chocolate in a medium microwave-safe bowl. Heat the cream in a small saucepan over medium heat, just above a boil. Pour the cream over the chocolate and stir once. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Remove the wrap and stir until smooth and glossy. If any chocolate chunks remain, microwave the ganache in 10-second intervals. Stir in the coffee liqueur.
- Place a piece of plastic wrap directly on the surface of the chocolate and set in a cool place until the ganache is thick and firm enough to roll in your hands, about 2 hours.
- Line a baking sheet with parchment paper. Using two spoons, drop small mounds of chocolate onto the baking sheet. Then, using cold hands, form the balls into smooth, even balls. You may need to run your hands under cool water frequently as you work.
- Place the cocoa on a plate and roll each truffle to coat evenly. Refrigerate the candies until completely set.
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