White Cappuccino Truffles
Ingredients
1/2 cup heavy cream
2 teaspoons instant espresso powder
8 ounces white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
OR
12 ounces white chocolate, melted for coating
24 small chocolate-coated espresso beans (optional)
Directions
In small saucepan, heat cream and espresso powder until almost simmering. Add chopped white chocolate and butter. Remove from heat; let stand for 5 minutes. Add vanilla, and stir until smooth. Cover, refrigerate for at least 3 hours.
By rounded measuring teaspoonfuls, scoop mixture onto waxed paper. Roll mixture into balls, coating hands with confectioners sugar if needed.
Roll in confectioners sugar or dip into melted white chocolate. Garnish each truffle with one small espresso bean.
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