Prova Chocolate Truffles with Coffee Ganache
Servings: 10 each
Equipment
- Stovetop
- Hand blender
- piping bag
- freezer
- Molds
- Tempering Machine
- Sifter
Ingredients
Coffee Ganache
- 45 g Heavy Cream
- 9 g Invert Sugar
- 1 g Salt
- 34 g 72% Dark Chocolate Couverture We recommend Guittard dark couverture
- 6 g Milk Chocolate Couverture We recommend Guittard milk couverture
- 10 g Butter, unsalted
- 7 g Prova Gourmet Fusion Brazilian Coffee Flavored Cocoa Butter
Truffle Coating
- 20 g 72% Dark Chocolate Couverture We recommend Guittard dark couverture
- 10 g Cocoa Powder
Instructions
Coffee Ganache
- Boil the cream, invert sugar, and salt together. Pour a third at a time over the dark and milk couverture chocolates and mix until emulsified.
- Add Fusion Coffee and mix with a hand blender, taking care not to create any air bubbles.
- Place in a piping bag and pipe mixture into sphere molds and leave to set overnight in the freezer. Remove from molds.
Truffle Coating
- Melt the dark chocolate couverture and use the temperature curve method to temper the chocolate.
- Dip coffee ganache balls into tempered chocolate and remove any excess by hand.
- Roll in the cocoa powder. Sift to remove any excess.
- Enjoy!