120 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Milk coating 0.013 kg
Cream 0.022 l
Honey 0.005 kg
Soluble decaffeinated coffee 0.002 g
Sugar 0.017 kg
Water 0.008 l
Butter 0.009 kg

To make the ganache:

  • Chop the chocolate into chunks.
  • Bring the heavy cream, honey and coffee to the boil.
  • Mix the sugar and water over the heat and stir until you get a caramel.
  • Pour this caramel into the saucepan with the heavy cream and the coffee and bring it to the boil.
  • Pour this mixture over the chunks of chocolate and stir until melted.
  • Incorporate in the cubes of butter.
  • Let rest in the fridge for 30 minutes.
  • Make little balls with the mixture and rest in the fridge again for 10-15 minutes.

How to make the couverture of chocolate:

  • Temper the dark chocolate.
  • Coat the truffles in the couverture.
  • Coat them with ground toasted almonds.
  • Wrap each truffle in cellophane paper.
Nutritional information (1 portion)
Fiber 1.53 g
Saturates 5.55 g
Monounsaturated fatty acids 3.1 g
Polyunsaturated fatty acids 0.36 g
Cholesterol 9.73 mg
Calcium 19.3 mg
Iron 1.67 mg
Zinc 0.47 mg
Vitamin A 28.66 ug
Vitamin C 0.01 g
Folic acid 0.85 ug
Salt (Sodium) 1.6 mg
Sugars 4.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.