Cinnamon Cappuccino Truffle Recipe

Ingredients

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Dark Chocolate:

As needed

Heavy Cream:

350g

Instant Roast Coffee:

30g

Ground Cinnamon:

7g

Glucose Syrup:

50g

Salted Butter (at room temp):

60g

Bulk Milk Chocolate:

1050g

Invert Sugar:

7g

Directions

  1. Mold desired shape of shell with dark chocolate.
  2. Combine heavy cream, instant roast coffee, cinnamon and glucose in pan and bring to a boil.
  3. Remove from heat and add room temperature salted butter.
  4. Once mixed, pour into the bulk milk chocolate and mix until emulsified. Add invert sugar once emulsified and mix.
  5. Set aside and cover; cool to 85°F.
  6. Pipe the mixture into pre-made dark chocolate shells.
  7. Let it set overnight, then close the shells with tempered dark chocolate.
  8. Remove the shell from its mold and garnish with whole coffee bean. Use a small amount of tempered dark chocolate to secure the bean on top of the truffle.