Bo Friberg

Dark Chocolate Espresso Truffles

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Preparation info
  • Yield: approximately

    60

    candies
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 cup (240 ml) heavy cream
  • 1 pound (455

Method

  1. Heat the cream to the boiling point. Remove from the heat and add the chopped chocolate, stirring until it is completely melted. Let cool to body temperature, approximately 98°F(36°C), then stir in the vanilla, butter, and mocha paste.
  2. Wait until the filling starts to thicken, then transfer it to a pastry bag with a No. 6 (12-mm) plain tip. Pipe out in small mo