Cafe Au Lait Truffle
Last updated 6/12/2012 1:11:48 AM. Recipe ID 39466. Report a problem with this recipe.
Title: Cafe au lait truffle
Yield: 1 Servings
4 oz Milk chocolate
4 oz White Chocolate
2 tb Unsalted Butter; (room
1 c Whipping cream
1 tb Instant coffee
1 lb White or Milk Chocolate for
1 tb Cocoa for decoration
I was sending these to Virginia and thought maybe someone else on the
list might enjoy seeing them, too. These truffles all come from the
wonderful little book by Pam Williams and Rita Morin, "Oh Truffles by
Au Chocolat." There is every imaginable type of delicious truffle - I
really can't do it justice in the few recipes I've chosen to enter
I have made all of the following and they are simple to make, look
like you paid a fortune for them and are usually inhaled by the lucky
recipient (that is if the candy maker doesn't make fast work of them
Scald cream in heavy saucepan. Remove from heat and let cool to room
temperature. Strain through sieve.
Add instant coffee to scalded cream. Stir to mix.
Carefully melt both chocolates together in a double boiler over hot
water. Remove from heat.
With a whisk, beat butter into chocolate until smooth.
Vigorously beat cream/coffee mixture into chocolate/butter mixture
until light and fluffy.
Chill until firm, approximately 2-4 hours.
Scrape spoon or melon-ball cutter across surface of mixture; quickly
press with fingertips into 1-inch balls. Freeze well wrapped in
Suggested Decoration: Dip this truffle in melted white or milk
chocoalte and dust with cocoa while chocolate is still wet.
Yield: 40 - 45 Truffles
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