Chocolate CoffeeTruffles

About Chocolate CoffeeTruffles

Ingredients

• Dark chocolate, roughly chopped 2 cups
• Coffee powder 1 tbsp
• Fresh cream 1 cup
• Keya Sri Lankan Cinnamon Powder ½ tsp
• Dark chocolate, melted 1 cup
• Mango flavoured white chocolate, melted 1 cup
• Strawberry flavoured white chocolate, melted 1 cup
• Toppings
• Desiccated coconut as required
• Toasted white sesame seeds as required
• Colourful vermicelli as required
• Chopped pistachios as required
• Tutty fruitty as required

How to Make Chocolate CoffeeTruffles (Stepwise Photos)

Method

1. Line 2 trays with parchment paper.
2. Take dark chocolate in a bowl, add coffee powder and Keya Sri Lankan Cinnamon Powder and mix well. Heat cream in a non-stick pan till it comes to a boil and add to the dark chocolate mixture and mix well.
3. Fill a piping bag with this mixture and pipe out small portions on one lined tray. Refrigerate for 1 minute.
4. Remove the portions from the paper and shape them into balls or truffles. Dip some of the truffles in melted chocolate and place on the other lined tray. Top with desiccated coconut, sesame seeds or colourful vermicelli. Refrigerate till fully set.
5. Prepare other truffles by dipping some of the balls in the mango and the rest in strawberry flavoured chocolate as well. Top them with pistachios or tutti fruity. Refrigerate till fully set.
6. Discard the extra chocolate from the edges. Arrange the chocolate on a serving plate and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps