Our dear reader Thaise, who until now, never made a comment in any recipe of our blog, asked for a Cappuccino truffle recipe. We immediately remembered another one of our reader, Karina Martins, who used to make chocolate candies with her beloved mother!
We got the recipe from Karina, tested it, and approved it (Ooooh boy, did we aproved it!) and here they are, delicious Cappuccino truffles!
This post is dedicated to Isabel (Karina's mom and the recipe creator) who is no longer with us, and is also dedicated to Thaise who requested the recipe!
1 kg Milk chocolate
250 gr semi sweet chocolate
200 gr heavy cream
1 tbsp Honey
50 ml Rum
2 tbsp Cappuccino powder
1 tsp instant coffee powder
1. Dice both chocolates. Melt them in a water bath but avoid the chocolate to have contatc with the water.
2. In a small bowl, mix the heavy cream and honey. Add the mixture to the melted chocolates, mix well. Add the rum, cappuccino powder and instant coffee powder until it is a homogenic dough. Cover and refrigerate over night.
3. The next day, shape the chocolate dough into little balls and roll them in cocoa powder. Serve.
Karina's tips: "Is not necessary to give the chocolate a thermal shock.
When you melt chocolate using a water bath, you bring the water to a boil, turn off the heat and them you place the bowl on the pan.
Why? Because chocolate is very sensitive and it may lose the taste and/or texture if you're not carefull when handling it.
The secret to a softer truffle is to add more heavy cream."
Chocorango's tips: If you like the cappuccino taste to be stronger, add one more tablespoon of cappuccino powder and another one of instant coffee powder.
Makes 100 truffles.
Isabel's recipe (Karina's mother)
We hope you like the step-by-step video!