Ingredients for Cappuccino Truffles
- Boiling Water
- Instant Coffee Granules
- Ground Cinnamon
- Heavy Whipping Cream
- Bittersweet Chocolate Squares
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
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How to Make Cappuccino Truffles
- In a small bowl, combine 1 tablespoon of water, 1 teaspoon of instant espresso powder (or 1 tablespoon of strong brewed coffee), and 1 teaspoon of ground cinnamon. Set aside.
- In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer.
- Remove from heat and immediately whisk in 8 ounces of finely chopped dark chocolate (70% cacao or higher) and 2 tablespoons of unsalted butter until completely melted and smooth.
- Stir in the prepared coffee mixture until well combined.
- Press a sheet of plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming.
- Refrigerate for at least 1 hour, or until the mixture is firm enough to handle.
- In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon of ground cinnamon.
- Using a spoon or small cookie scoop, shape the chocolate mixture into 1-inch balls.
- Roll each truffle in the cinnamon-sugar mixture until evenly coated.
- Refrigerate for at least 2 hours, or until the truffles are completely firm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
9g
Carbs
0g
