John Myers
Contents
show
Irish Coffee Truffles
The perfect irish coffee truffles recipe with a picture and simple step-by-step instructions.
For the coffee canache:
- 90 g Cream
- 2 g Instant coffee powder
For the whiskey canache:
- 70 g Cream
- 180 g White chocolate
- 65 ml Whiskey
Also:
- 63 Dark chocolate balls
- 200 g Dark chocolate couverture
- Cocoa powder
- for the coffee canache bring the cream with the coffee powder to the boil and remove the couverture from the stove and stir until the couverture has dissolved and allow the mixture to cool to approx. 25 °.
- for the whiskey, bring the cream to the boil and remove the chocolate from the stove and stir until the chocolate has dissolved, when the mixture has cooled to approx. 25 °, add the whiskey and stir until smooth.
- Fill the canache into piping bags, fill the hollow balls halfway with the coffee canache and then fill up to the brim with the whiskey canache, the canache will still sit down
- Let stand overnight… ..the next day, chop the dark chocolate couverture and temper 50g and seal the hollow balls with it
- When the chocolate has set, temper the rest of the couverture
- Cover the hollow balls lightly with couverture in your hands – it is best to wear disposable gloves for this purpose – and roll them in cocoa powder
- when the truffles have set, knock off the excess cocoa powder in a fine sieve
- Put the truffles in chocolate cuffs to enjoy yourself or to give away
Facebook Comments