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CococoBernard Callebaut




kahlua truffle

 

 

Ingredients:

 

  • 450g Chocolaterie Bernard Callebaut Milk Chocolate
  • 175g whipping cream
  • 50ml Kahlua liqueur
  • 2 rounded teaspoons ground coffee
  • 600g Chocolaterie Bernard Callebaut Semi-Sweet Chocolate
  • 250g cocoa powder, roasted coconut, icing sugar or chopped nuts

 

Supplies:

 

  • Double Boiler
  • Sauce Pan
  • Cookie Tray
  • Scale
  • Spatula
  • Knife
  • Plastic wrap
  • Whisk
  • Melon baller or spoon
  • Measuring cup
  • Candy or meat thermometer
  • Trays
  • Loaf or brownie pan
  • Wax or silicone paper

 

Directions:

 

  • Heat water to 60o C in double boiler.  Chop up milk chocolate and place in the double boiler to melt.  Remove melted chocolate from heat when it reaches 40o C.

 

  • Bring cream to a boil in sauce pan.  Mix in ground coffee and let sit for 1 minute.  Pour cream through strainer to remove the coffee grounds.

 

  • Mix melted chocolate and cream in a bowl with whisk.  Add Kahlua and mix until a smooth, shiny, pudding-like consistency is reached.

 

  • Pour mixture into 4" x 8" loaf pan that has been lined with plastic wrap.  Cover and place in the fridge until firm.  (At least 5 hours.  Overnight recommended)

 

  • Line a cookie sheet with wax paper.  Using a spoon or melon baller, scoop and hand roll the firmed recipe then place it on the sheet.  You should either wear vinyl or latex gloves, or lightly dust your hands with icing sugar or cocoa powder to help prevent the recipe from sticking to your hands.  Place tray of truffle balls in the fridge for 30 minutes.

 

  • Prepare shallow trays with coverings (cocoa powder, coconut shavings, icing sugar or crushed nuts)  Set up double boiler, bringing water to 60o C.  Chop dark chocolate into pieces and place 475g into boiler.  Once it has melted and reached a temperature of 45o C, remove from heat and add 75g of chopped dark chocolate until it melts.  Bring dark chocolate down to 31o C.

 

      TIP - Stirring is an important part of tempering chocolate.  Remember to stir often while tempering and occasionally after tempering.  When the desired temperature is reached, test a small sample on a tray.  It should set within a few minutes and a nice sheen without streaks.

 

  • Remove truffle balls from fridge.  Drop one truffle into melted chocolate.  Ensure it is completely covered, then remove with a dipping fork or spoon.  Drop the truffle into the desired covering, rolling it until completely covered.  Let each truffle harden prior to removing it from the covering tray.  If dipping chocolate thickens, re-heat to 32o C. 

 

  • Serve on a dish or in a paper truffle cup.  Enjoy!!


Files You Can Download

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Kahlua Truffle (63.79 MB)
Watch Master Chocolatier Patrick Senior demonstrate the process of making the delicious Kahlua Truffle