COFFOLA® MINI TRUFFLES
QUANTITy
200 truffles
PREPARATION
20 minutes
REST
overnight
COOKING
0
INGREDIENTS
- 250 g Coffola® Intense callets
- 250 g cream with 35% fat content
- 25 g invert sugar or flower honey or glucose
- Tempered Coffola® Intense couverture
- Chocolate shells
- Icing sugar
PREPARATION
- Heat the cream to 65°C.
- Pour over Coffola® Intense callets and the invert sugar.
- Stir until all three ingredients are well blended.
- Cool the mixture to 26°C, then fill the chocolate shells using a piping bag and refrigerate for 1-2 hours, then leave at room temperature overnight.
- Seal the shells with a small amount of tempered chocolate. Leave to set for 20 minutes.
- Unmold the truffles and roll them in tempered Coffola® Intense couverture, then in the icing sugar.
- Store the truffles in a closed box and keep them in a dry and cool place.