Truffles "Cappuccino" (Cappuccino Truffles)

Truffles "Cappuccino" (Cappuccino Truffles)

Category: Confectionery

Ingredients
Cream (I have 20%)	80 ml
Black chocolate	250 g
Liqueur Kahlua (I have a Transcarpathian cognac)	3 tsp
Instant coffee	2 tsp
White chocolate	200 g

Cooking method

• Break dark chocolate into small pieces (I had a bitter one, 76% cocoa, it turned out delicious, but for connoisseurs. I think everyone will taste good with ordinary black),
• Boil the cream, remove from heat, add dark chocolate. Stir until melted. Stir in liqueur and coffee, cover and refrigerate until it cools and thickens. At this stage, the mass looks like a thick chocolate icing, like ganache. I really love the alcoholic note in sweets, but do not give in to the urge to add more liquor - in the cooled mass this amount is just right, otherwise there will be a lot.
• When you take the mass out of the refrigerator, it will look like this:
• 
• From it you need to stick round sweets. The chocolate melts in my hands, I cooled my hands under cold water. Here they are, sweets:
• 
• This is so much from half the recipe. Not enough, you have to do it full
• Then you melt the white chocolate (I stoked it in the microwave, some in a water bath, the main thing is not to burn it - you need to turn off the micra and stir it often), put the candy on a fork and dip it in chocolate, then put it on baking paper. I also rolled some in chopped nuts (in my case, fried cashews), which is also delicious. Next time, I'll just roll the part in cocoa powder. You can put it in the refrigerator for 15 minutes for the chocolate to set better, but I already have it wonderfully frozen.
• And the breaker - at the beginning of the post
• They taste wonderfully good and melt in your mouth! And my favorite alcohol, and chocolate, and nuts ... in a word, it's worth making them.
• Fast, but tasty, not the right word!

Note

I will add my recipe to the collection. he attracted me for a long time 1) the presence of all the necessary ingredients in the house; 2) ease of execution; and 3) love for good chocolates of all residents of the house

and so, help yourself


I took the recipe from The Home Guide to Cake Decorating, by Jane Price.

Similar recipes

Truffles and poured chocolates "Lilac fog" (Alexandra)

Milk Oolong Truffles (Alexandra)

"Christmas truffle" with sherry, cranberries and cardamom (Alexandra)

ladies, what is that ??? Or are my truffles not visible? for Shpilkin something super-truffle!

[Lisss's]

Lisss's Cappuccino Truffles
And my gavriki do not eat dark chocolate, only milk. : '(But from a dairy product and glaze, well, it's not at all right.

well, finally, at least someone noticed Marina23, thanks

[Lisss's]

Lisss's Did you melt white chocolate without adding cream or milk?

yes, I didn’t add anything, only broke it in small pieces. and even in a steel bowl, honestly, it is my smallest

[Lisss's]

Lisss'sWhat am I asking about white, probably this local white chocolate is so disgusting, if you heat it without anything, it immediately turns into some strange mass, incomparable with anything.

[Hairpin]

[And then look what! She just posted it, and wants to immediately start looking !!!

Hairpin, yes, where can I compete with a noble multibuhannel woman, and, again, my little ones are behind your giant and you will not see right away, so I’ll wait a little bit with a train

Marina23, at the same time, my white chocolate was also porous - the toad crushed me to buy Swiss white 100g for melting for $ 3. and Tortyzhka said, do not take porous, he can behave unpredictably. but this kind of exam passed.when melted in a micro, everything tried to explode, however, it was often necessary to stop and stir, otherwise there was something firing but at the exit - a white thick homogeneous mass. Today I will do it again for my parents - I will take a picture and post it.

here, I did it - in consistency like sour cream:

with flash


no flash

[Lisss's]

Lisss's super sweets Thank you for the recipe: flowers: just made ... really not enough milk chocolate pumped me up, apparently I put it in the refrigerator overheated - there will also be a white truffle, and those sprinkled with cocoa are still in the refrigerator, freezing ... already done, apparently I will not wait for them to finally grab. I went

[nelya]

nelya, to health 🔗 I'm glad you liked it. I also cool in the fridge. I wanted to improve the process, poured it into ice molds and a candy box ... alas, I had to immerse the cells in boiling water for a couple of seconds to pull it out ... it didn't work out to speed up but the taste

[Marina23]

Marina23, I seem to have understood what you are talking about, that chocolate from melting becomes unclear what. Yesterday I didn’t cover my cup with a microwa lid in the microwave - and it began to turn into such dust, and no matter how much I warmed it, it got worse ... I understood - it was dry! not melted, but dried. added cream and ate it like that - I covered it deliciously today - it's another matter, everything is ok

Another observation - if the chocolate is burnt, do not spread it on the truffles. In a warm state, the burnt smell is not so audible, and when it cools down, it is impossible to eat, as if you are chewing a piece of burnt electrical wiring today you had to cut off the burnt chocolate with a knife and dip it in normal ...

and it is convenient to dip it if the truffle is pinned on a wire, and then remove it with a fork and put it on paper.

[Lisss]

Lisss! Well, I made them !!!



Troubles... The balls had to be kept in the refrigerator for a long time, and when I dipped not enough cold balls into hot enough chocolate, the chocolates mixed and the coating was dirty. I had to dip it twice, and the layer of white chocolate (and I have it very strong) became very thick.

Conclusion... For lovers of dark chocolate - the very thing, and I love milk. Probably, I need to take not 80 grams of cream, but 200 grams, refrigerate not in the refrigerator, but in the freezer. And then you get a delicate milk chocolate in a hard thin shell!

And don't tell me that mine are like dumplings !!! I can see it myself!

P.S. Well, you see, some six months have passed ...

[Hairpin]

Hairpin, cool what !!! you are great, I was not afraid to mess with them

and for me they all turned out to be white at the beginning, and then by the end of the process they were also painted, and so striped. but this also has its own charm

And also, to make the layer thinner, I took a piece of thick copper wire and stuck it into the truffle, so it's most convenient to dip it, because traces remain from the fork. and then took it out, held it a little on weight, the excess chocolate stack, and plop on the baking paper. the rim is also obtained, like with dumplings, but it is clear that homemade

[Shpilkin]

Maybe a little off topic, but I think that will work too. I looked for wonderful Shpilkin creations and remembered how my aunt makes chocolates from chocolate and chopped almonds at home - she just mixes them (of course, the chocolate is pre-melted) and spreads them with a spoon on a plate, as soon as they cool, it remains to knock them out and into her mouth
And by the way, some clumsy gives its charm to sweets, and ideally even ones can be bought in the store

[Lisss's]

80ml cream (I have 20% fat)

Lisss's , I'm sitting here salivating. 🔗
And the cream is thick or liquid, drinking?

[Stеrn]

Stеrn, you pour it right, they are what you think

cream 20%, we have it liquid, flowing

My photo report. Everyone liked the sweaters, made them for the new year.

[natalocChka12]

natalocChka12 - indescribable beauty! : bravo: The molds are super-duper and so neat work: hi: And what is the recipe?

Thank you. Made by prescription Lisss's

[natalocChka12]

natalocChka12, but you can look at your molds, they are too pretty

Here are the molds on both sides

I bought it at the Metro, they went like ice molds.I adapted them for candy

[Lisss's]

Lisss's, came to express my gratitude and say a huge, enormous Thank you for this recipe:

Cappuccino Truffles

80ml cream (I have 20% fat)
250g of dark chocolate, break into small pieces (I had a bitter one, 76% cocoa, it turned out delicious, but for connoisseurs, I think everyone will taste good with regular black),
3 tsp liqueur Kahlua (I have Transcarpathian cognac)
2 tsp instant coffee powder
200g white chocolate, melt

For the first time in my life, I decided to make candy. I couldn't even imagine that it was so delicious! I would have started cooking them long ago! They made a splash with friends who were lucky))) to try, they refused to believe that these were homemade sweets. Only I didn't add coffee, and instead of liquor - cognac. I used ordinary chocolate to cover the candies (the white one was overheated, apparently, and it curled up). Of course, not everything is perfect, but for the first time and all that, I will repeat it for sure and more than once! Silicone mold, specially bought for these sweets. Chocolate pouring idea from Zhivchik from the theme about candy "Prometheus" (here) (I'll try to find her there to say thank you). My candies:

[Anise]

Anise, you have just magic sweets, tell me, easy and fast ?? Thanks for the feedback, I'm pleased

[Anise]

Anise, ... tell me, easy and fast ??

Yes, Lisss's, however, quickly, uncomplicated, understandable ingredients, and the result is simply amazing! After trying sweets for the first time, I am in thought and constantly ask myself, why wasn't I going to make them earlier?

Here are the molds on both sides
I bought it at the Metro, they went like ice molds. I adapted them for candy

Yeah, I've seen these - also called for ice! I was presented with such "hearts" (but it seemed to me that because of the jumpers it would not be very convenient to extract them). So I "loaded" ...

[Lisss's]

Lisss's thank you for the recipe

[Tatjanka_1]

Tatjanka_1, to your health! What nice sweets turned out, yum !!

and I have practically learned how to make the perfect candy, and the bottom is even !!! I suffered so much while in the process of talking with fugasca the idea was born !! Wait photos from the camera I'll upload, I'll try to show

here is my "brood"



and now I do it like this:

I cook the ganache filling.

when the filling is ready, melt the dark chocolate in a water bath for pouring. I pour half a teaspoon into each mold, and smear it on the walls with a spoon handle. I tried to swing the mold - it does not flow, then I cant the mold and pour the excess chocolate from the molds onto the baking paper to collect and back into the water bath. I put the molds in the refrigerator for solidification for 5 minutes.

the filling is still warm, I don't wait for it to harden - I put it in a bag, cut off a corner, and put the filling inside the frozen molds from the bag. fill no more than 2/3, so that there is still room for the bottom.

I transfer the melted chocolate from a water bath to a bag, cut off a corner and pour the bottom into each mold. then with the back (blunt) side of the knife I remove the excess chocolate onto baking paper. I put it in the cold room to cool down, and that's it

then I put white chocolate in another bag, drown it in the microwave, cut off a small corner and draw white stripes, but they are in the subject just above

I'm waiting impatiently, otherwise I was worn out to cover them with glaze, they are very delicate and constantly flopped from a toothpick into the glaze. I also inserted 1 Mandel nut inside, cool

And you put it on a fork in the glaze, let the excess drain off, tapping with a fork along the edge of the bowl, and immediately onto a sheet of silicone or parchment.
Or you can pour melted tempered chocolate into silicone molds. let it freeze, then inside the filling and cover with the same melted chocolate.

I laid out a description and the result of how I will do it again - I will show the process, otherwise I was not sure if it would work out, and I didn’t fart ..

[Lisss's]

An exciting activity, however, Lisss's?

Dreaming of the weekend ... maybe I'll finally get my hands on some new chocolate experiments ...

And it is better to temper chocolate for the shell, then completely real sweets come out

so many movements! no, this is not for me, lazy ... I make it much easier! I made ganache, melted a chocolate bar, poured a third of the melted chocolate into each mold, then put the filling in each mold with teaspoons, slightly crushed the filling with a spoon (or finger) and poured the melted chocolate soundly. shake it several times - we get a beautiful, even bottom! well, in the freezer, the most important thing here is to freeze - do not spare the chocolate!
But I make simple truffles in just 30 minutes, taking into account washing dishes !!! melted it, spread it out with teaspoons, shook it (if necessary, reported it again to fill the mold), shake it again and put it in the freezer. ALL! and go to wash the dishes !!! Now, in an hour and a half, I managed to make two batches of truffles (each batch of two chocolates for three molds) and have dinner at the same time! I even drank vodka !!!

[Alexandra]

And it is better to temper chocolate for the shell, then completely real sweets come out

Alexandra, have you already tempered? I can't make up my mind about something .. I've already read about it wherever possible, and it seems like nothing complicated, but nothing

maybe, if you already, show and tell how to implement it at home?

[Lisss's]

Lisss's,

I went to a professional workshop and was taught to temper chocolate and make sliced ​​(chocolate-drenched) sweets

I just posted a note in my new house about how you can easily and conveniently temper chocolate at home. Instead of a water bath, you can use a hairdryer, but the bath suits me perfectly.
And in all subsequent recipes where tempered chocolate is needed - for truffles or for pouring, for fillings or for chocolates with fillings - I give or will give a link to this note
🔗

[Lisss's, Anise]

Lisss's, Anise

[Lisss's]

Lisss's thank you for the science, and it's really so cool and much less troublesome



I have 30 pieces.

[Tatjanka_1]

Tatjanka_1, what beautiful, even chocolate can be a little more in the trail. once put, the ganache will not show through

Yes, I thought about it too, but these turned out like marble.
I also added 2 tbsp. l. coarsely ground groundnuts (peanuts)
And already a completely different taste

[Tatjanka_1]

Tatjanka_1, very beautiful candies! Great!
Lisss's, and your sweets, which I showed a little earlier, are just ready and that's it! I know you made them yourself, but they look perfect!

Girls, what do you do with white chocolate? The first time I didn’t manage to make friends with him, he curled up with me, although I was warming up in a water bath, slowly stirring, and it seemed he began to melt, and then suddenly again! and non-stirring porridge. I couldn't fix it. There were no problems with dark chocolate, but white chocolate does not give up to me. Any advice?

[Anise]

Anise, thanks for the praise of my sweets, it's nice to hear from such a craftswoman like you

chocolate curls up into such a mess, and lumps like cottage cheese, right? it is when it is stale, it behaves like that. I always drowned with a bang, and I, as a famous hamster, bought it in the spring of 10 tiles .. essno, part of it survived until the fall, I drown it - and let's turn it into cottage cheese, I already turn the cream into it, and whatever you want - nothing helped. a husky said that cocoa butter can be fixed, but I don't have it ..

try to do it with new chocolate - you will see, everything will work out without problems

[Lisss's]

That's exactly how you write Lisss's, and curled up, it looks like cottage cheese. My chocolate was July, I think, and it has a one-year shelf life! But yes, not the freshest. Belgian, by the way. I'll look for another then. Thanks for the advice!

[Lisss's]

Lisss's, so the truffles according to your recipe tasted so much that yesterday I baked my usual honey cake, and layered the cakes with this truffle filling. How delicious it turned out - just sweet! Thank you many times for this multifaceted recipe!
I love these recipes, I want to come back to them and cook many times.

[Anise]

Anise, wow, how interesting !!! What a cool honeymoon!

and you do not want to put such a honey cake with a truffle filling as a separate Temko, it seems to me that this is original and no one has this? I would also love to try ...

[Lisss's]

Lisss's, yes I have a simple old recipe. It's even inconvenient with him, here people sculpt such cakes (I saw yours with feces, I'm lying in that topic in a swoon, I can't say anything from admiration)! I'll write a recipe in PM.

girls try this truffle filling when it's already cooked and grate the zest of one orange warm, you can also two oranges .. I answer .. I made such a cream for profiteroles .. with orange zest, the zest won't play the weather there and will not spoil anything, but such an interesting note das .. you must like it

[Anise]

Anise, thanks for the compliment!!

[Lisss's]

Lisss's, brought you a huge thank you !!! So I prepared your truffles. Preparing faster than you intend to do them. The taste exceeded expectations! Delicious sweets!

[vitalinka 2]

vitalinka 2, ah, how beautiful they turned out! smart girl, very beautiful sweets !!

but about getting ready for a long time - so I write a lot, so it seems that it takes a long time to do ... but in fact - quickly, right?

Lyudok, take the sweets! I did everything as you taught, finally I have molds!



Bottom


Cut

[Gopher]

Gopher, oh what, well, in general !! you cannot distinguish from purchased ones !! the bottom is just professional! clever, it turned out very nicely!

we have a candy harvest today

[Vitalinka2, Suslya]

I can't resist compliments: Vitalinka2, Suslya - what sweets - lovely sight!
Suslya - and the cut is so delicious that your hands reach for the monitor.
I want candy ...

[Lyudochka]

Lyudochka, so it's good that you write for a long time! But it's easy for us to do and the result is always great! You write, write, and we will do. I am still delighted with the Christmas cake, I hid a piece and will not give it to anyone (I will eat it myself). THANK YOU!

Anisethanks for the praise! : rose: You have such a delicious cake, just super. Did you just spread the truffle filling on the cake?

Gopher, well, you're a general pro! A real pastry chef!