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Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
Makes 20 truffles.
INGREDIENTS:
16 ounces Scharffen Berger 62% Mocha Bar
1/3 cup heavy cream
3 tbsp unsalted butter
1 tsp vanilla extract
3 tbsp Kahlua Mocha liqueur
12 ounces DAGOBA Mint chocolate bar
Chocolate sprinkles or crushed peppermint canes
Assembly:
Chop the mocha bar and place in a double boiler together with heavy cream and butter. Heat the mixture, stirring all the time, until smooth and thoroughly melted.
Remove bowl from double boiler. Stir in vanilla and Kahlua. Mix until thoroughly incorporated.
Cover the mixture with plastic wrap and place inside the refrigerator for 2-3 hours, or until the mixture is easy to shape, but not too firm.
Line a baking tray with wax or parchment paper.
Remove the mixture from the fridge. With a spoon, take dollops of the mixture and shape into 1-inch balls. Place the balls on the baking tray. Repeat until you've used up all the mixture.
Place the baking tray inside the freezer for 15-30 minutes.
Using the same double boiler technique, melt the mint chocolate bar until smooth and glossy.
Take the baking tray from the fridge. One by one, dip the balls in melted chocolate with the help of a toothpick. Place the coated balls back on the baking tray.
Drizzle candy sprinkles on top of the truffles. If you want, you can also crush peppermint candies and use them as decoration.
Let the chocolate coating set for 15-30 minutes at room temperature. Once set, transfer the truffles to an airtight container.
Keep refrigerated until ready to serve.
Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
Makes 20 truffles.
INGREDIENTS:
16 ounces Scharffen Berger 62% Mocha Bar
1/3 cup heavy cream
3 tbsp unsalted butter
1 tsp vanilla extract
3 tbsp Kahlua Mocha liqueur
12 ounces DAGOBA Mint chocolate bar
Chocolate sprinkles or crushed peppermint canes
Assembly:
Chop the mocha bar and place in a double boiler together with heavy cream and butter. Heat the mixture, stirring all the time, until smooth and thoroughly melted.
Remove bowl from double boiler. Stir in vanilla and Kahlua. Mix until thoroughly incorporated.
Cover the mixture with plastic wrap and place inside the refrigerator for 2-3 hours, or until the mixture is easy to shape, but not too firm.
Line a baking tray with wax or parchment paper.
Remove the mixture from the fridge. With a spoon, take dollops of the mixture and shape into 1-inch balls. Place the balls on the baking tray. Repeat until you've used up all the mixture.
Place the baking tray inside the freezer for 15-30 minutes.
Using the same double boiler technique, melt the mint chocolate bar until smooth and glossy.
Take the baking tray from the fridge. One by one, dip the balls in melted chocolate with the help of a toothpick. Place the coated balls back on the baking tray.
Drizzle candy sprinkles on top of the truffles. If you want, you can also crush peppermint candies and use them as decoration.
Let the chocolate coating set for 15-30 minutes at room temperature. Once set, transfer the truffles to an airtight container.
Keep refrigerated until ready to serve.
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