Mocca coffee truffles
To make the ganache:
- Chop the chocolate into chunks.
- Bring the heavy cream, honey and coffee to the boil.
- Mix the sugar and water over the heat and stir until you get a caramel.
- Pour this caramel into the saucepan with the heavy cream and the coffee and bring it to the boil.
- Pour this mixture over the chunks of chocolate and stir until melted.
- Incorporate in the cubes of butter.
- Let rest in the fridge for 30 minutes.
- Make little balls with the mixture and rest in the fridge again for 10-15 minutes.
How to make the couverture of chocolate:
- Temper the dark chocolate.
- Coat the truffles in the couverture.
- Coat them with ground toasted almonds.
- Wrap each truffle in cellophane paper.
Nutritional information (1 portion)
Fiber 1.64 g
Saturates 5.62 g
Monounsaturated fatty acids 3.19 g
Polyunsaturated fatty acids 0.36 g
Cholesterol 9.34 mg
Calcium 15.2 mg
Iron 2.34 mg
Zinc 0.32 mg
Vitamin A 30.47 ug
Vitamin C 0.01 g
Folic acid 1.63 ug
Salt (Sodium) 14.49 mg
Sugars 8.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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