As well as now making layer cakes, loaf cakes, macarons, crumbles and various other bakes at Buttercream Bakery, we are also making chocolates, so I thought it would be nice to share one of my new recipes with you all.
These glorious mocha truffles are made with the finest milk and dark chocolate, sweetened coffee cream and dusted with a combination of best quality cocoa powder and icing sugar.
They are really not difficult to make, even easier than standard truffles if you ask me, as I find piping them a breeze. I adapted the Chocolate Truffles recipe found in Ladurée: Sucré: The Recipes, which is a beautiful book with some divine, if a little complex recipes.
Mocha Truffle Kisses
Makes 40 - 50 Truffles
65g butter, very soft
150g best quality milk chocolate
50g best quality dark chocolate (70% cacao solids)
150ml double cream
20g vanilla sugar
1 tsp instant coffee granules
60g cocoa powder
40g icing sugar
Piping bag fitted with a 1/2-inch plain tip
Whisk the very soft butter in a small bowl until smooth.
Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.
In a small saucepan combine the double cream and vanilla sugar and bring to a boil. Add the coffee and stir until combined.
Pour this hot liquid over the chopped chocolate and combine well. Once all the chocolate has melted add the butter and combine.
Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.
Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. Sift the cocoa powder and icing sugar together into a small bowl and dust over the truffles using the sieve.
Place the sheet in the refrigerator for 30 minutes until the truffles become firm.
Store truffles in an airtight container in the refrigerator.
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