Not Too Sweet Coffee-Flavored Truffles

cookpad.japan
cookpad.japan @cookpad_jp

In this recipe, I added some coffee into my regular truffles. I made it with dark chocolate since I don't like mine to be too sweet. Actually, I just came up with this recipe. You can also melt the chocolate in a microwave.

The low-fat cream is substitutable with dairy heavy cream. I changed the amount of chocolate when I updated this recipe. When using 180 g of chocolate, use 100 ml cream, 20 g butter, and 2 teaspoon mizuame.
Step 4: You can also use a sheet of plastic wrap for the parchment paper. Recipe by Yuuyuu0221

Not Too Sweet Coffee-Flavored Truffles

In this recipe, I added some coffee into my regular truffles. I made it with dark chocolate since I don't like mine to be too sweet. Actually, I just came up with this recipe. You can also melt the chocolate in a microwave.

The low-fat cream is substitutable with dairy heavy cream. I changed the amount of chocolate when I updated this recipe. When using 180 g of chocolate, use 100 ml cream, 20 g butter, and 2 teaspoon mizuame.
Step 4: You can also use a sheet of plastic wrap for the parchment paper. Recipe by Yuuyuu0221

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Ingredients

  1. 165 grams3 bars of dark chocolate
  2. 90 mlLow-fat cream
  3. 3 tspInstant coffee
  4. 2 tspRum
  5. 15 gramsUnsalted butter
  6. 2 tspMizuame or honey
  7. 1Cocoa powder

Cooking Instructions

  1. 1

    Break the chocolate bars along the cracks and melt in a 50℃ double boiler.

  2. 2

    Warm the heavy cream, mizuame, and instant coffee in a pot. Turn the heat off when it's just about to boil.

  3. 3

    Pour the mixture from Step 2 into the bowl from Step 1 and fold in using a rubber spatula. Melt the butter in room temperature, and mix well into the chocolate with the rum to finish.

  4. 4

    Pour the chocolate into a mold lined with parchment paper. Chill in the fridge to set.

  5. 5

    When set, remove the chocolate from the mold and cut into desired sizes. Sprinkle the cocoa powder using a tea strainer.

  6. 6

    The butter and mizuame is to make the truffles more smooth. Please adjust the amount of mizuame to the sweetness of the chocolate bar. The mizuame itself is optional.

  7. 7

    If you'd like a harder result, please reduce the amount of the heavy cream. Here's the cocoa powder that I used.

  8. 8

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