White Chocolate Truffles in Cocoa
4 servings
20 minutes
White chocolate truffles in cocoa are an exquisite dessert of French cuisine, combining the tenderness of white chocolate with creamy velvetiness and a hint of cocoa's bitterness. This recipe originates from France, where chocolatiers aimed to create perfect truffles that captivate gourmets' hearts. White chocolate infused with the aroma of freshly brewed coffee acquires a refined taste complemented by subtle notes of dark chocolate and a light bitterness of cocoa powder. These truffles melt in the mouth, leaving a rich and multifaceted aftertaste. They are perfect as an elegant treat with a cup of espresso or as part of a festive gift.
1
Pour the cream into a saucepan, bring to a boil, but do not boil. Reduce the heat, add the coffee, and cook for 20 minutes. Strain and return to the saucepan.
- Cream 20%: 300 ml
- Black coffee: 3 tablespoons
2
Chop the white chocolate and add it to the cream. Place on low heat and cook until the chocolate is completely melted. Remove from heat, add butter, and mix. Let it cool and refrigerate for a day.
- White chocolate: 250 g
- Butter: 2 tablespoons
3
Whip the solidified chocolate with butter using a mixer.
4
Transfer to a piping bag. Squeeze out balls the size of a walnut onto a parchment sheet. Place in the refrigerator for 4 hours.
5
Melt dark chocolate and cool it to the desired temperature. Skewer truffles on a thin stick or fork and dip them in dark chocolate. Place on a board to let excess chocolate drip off.
- Dark chocolate 70%: 250 g
6
Dust the truffles with cocoa powder through a sieve and refrigerate for at least 2 hours.
- Cocoa powder: to taste