Don’t know about you guys, but in my world, coffee+chocolate=love all day everyday. Who’s with me?! Okay, now that it’s settled, let’s move on to more serious matters. Like these White Chocolate Coffee Truffles that are SO good that they deserve a TedTalk, if you’re asking me. They are ridiculously easy to make and taste like heaven, so you HAVE to try them. Especially now, with Christmas just around the corner – I’m sure you already have a special guest in mind that needs to be impressed, so this is definitely the way!
Also, this recipe doesn’t call for any fancy equipment, you’ll do just fine with whatever you have around the kitchen. No need for a thermometer or any chocolate moulds. You’ll use your own hands to make the truffles and then you’ll just dip them in the melted chocolate.
You can find similar recipes here: Carrot cake with White Chocolate Frosting, Raspberry, Pistachios and White Chocolate Tart, White chocolate Halloween Bark.
Tips and tricks for the perfect chocolate truffles:
-Use high quality chocolate. I can’t stress this enough, because truffles are about 50% chocolate, so using a cheap one will only result in a grainy texture instead of smooth. I used this white chocolate from Nestle Dessert and I was really happy with the result.
-Look for chocolate that has at least 60% cocoa butter.
-Chop the chocolate finely before melting it. This will help you get an even smoother texture.
-Use condensed milk from a can, not the thin one that goes in the coffee. It has to be thick and sticky(thicker than honey). I used this one.
-You can decorate the White Chocolate Coffee Truffles with some dusted cocoa or a few grains of instant coffee- the contrast with the white chocolate will give them a really fancy look.
White chocolate coffee truffles
Ingredients:
Filling
- 350 g white chocolate finely chopped
- ¼ cup condensed milk (from a can)
- 1 tsp cofee extract
- 1 tbsp instant coffee
Top coat
- 350 g white chocolate finely chopped
Instructions
Filling
- Place the white chocolate and the condensed milk in a heat resistant bowl on bain-marie ( on top of a saucepan with water) over low heat, making sure the bowl with chocolate isn't touching the water.
- When the chocolate is completely melted, add the coffee extract and the instant coffee and stir occasionally, until the filling is evenly mixed. Remove from heat and allow to cool completely, then transfer to the fridge until firm enough to scoop and form balls. (1 hr min)
- Remove the mix from the fridge and use a tablespoon to scoop even amounts of chocolate. Form balls with your hands, making sure your palms are completely dry. Arrange them on a tray or chopping board next to you.
Top coat
- Melt ⅔ of the chocolate on bain marie, then remove from heat and add the other ⅓ and mix together. Now that you tempered your chocolate, you can start topping the pre-made chocolate balls. Dip them in chocolate, then arrange them on a flat surface. Decorate with instant coffee grains or dust with cocoa powder and allow them to cool.
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