Not Too Sweet Coffee-Flavored Truffles

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Not Too Sweet Coffee-Flavored Truffles. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Not Too Sweet Coffee-Flavored Truffles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Not Too Sweet Coffee-Flavored Truffles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can have Not Too Sweet Coffee-Flavored Truffles using 7 ingredients and 8 steps. Here is how you cook it.

In this recipe, I added some coffee into my regular truffles. I made it with dark chocolate since I don't like mine to be too sweet. Actually, I just came up with this recipe. You can also melt the chocolate in a microwave.

The low-fat cream is substitutable with dairy heavy cream. I changed the amount of chocolate when I updated this recipe. When using 180 g of chocolate, use 100 ml cream, 20 g butter, and 2 teaspoon mizuame.
Step 4: You can also use a sheet of plastic wrap for the parchment paper. Recipe by Yuuyuu0221

Ingredients and spices that need to be Make ready to make Not Too Sweet Coffee-Flavored Truffles:

1. 165 grams 3 bars of dark chocolate
2. 90 ml Low-fat cream
3. 3 tsp Instant coffee
4. 2 tsp Rum
5. 15 grams Unsalted butter
6. 2 tsp Mizuame or honey
7. 1 Cocoa powder

Instructions to make to make Not Too Sweet Coffee-Flavored Truffles

1. Break the chocolate bars along the cracks and melt in a 50℃ double boiler.
2. Warm the heavy cream, mizuame, and instant coffee in a pot. Turn the heat off when it's just about to boil.
3. Pour the mixture from Step 2 into the bowl from Step 1 and fold in using a rubber spatula. Melt the butter in room temperature, and mix well into the chocolate with the rum to finish.
4. Pour the chocolate into a mold lined with parchment paper. Chill in the fridge to set.
5. When set, remove the chocolate from the mold and cut into desired sizes. Sprinkle the cocoa powder using a tea strainer.
6. The butter and mizuame is to make the truffles more smooth. Please adjust the amount of mizuame to the sweetness of the chocolate bar. The mizuame itself is optional.
7. If you'd like a harder result, please reduce the amount of the heavy cream. Here's the cocoa powder that I used.
8. Rich Chocolate Mousse.
   
   https://cookpad.com/us/recipes/143320-rich-chocolate-mousse

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