Chocolate CoffeeTruffles



    2 cups roughly chopped dark chocolate

    1 tbsp coffee powder

    1 cup fresh cream

    ½ tsp Keya Sri Lankan Cinnamon Powder

    1 cup melted dark chocolate

    1 cup mango flavoured white chocolate

    1 cup strawberry flavoured white chocolate


    Desiccated coconut as required

    White sesame seeds as required

    Colourful vermicelli as required

    Chopped pistachios as required

    Tutti fruity as required

preparation method

  1. Line 2 trays with parchment paper.
  2. Heat cream till it boils and add to the chopped dark chocolate alongwith coffee powder and Keya Sri Lankan Cinnamon Po Mix well.
  3. Fill a piping bag with the prepared chocolate ganache and pipe out small portions on the lined tray. Refrigerate for 1 minute.
  4. Remove the portions from the paper and shape them into balls or truffles. Dip the truffles in melted chocolate and place on another 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 strawberry flavoured chocolates as well. Top them with pistachios or tutti fruity. Refrigerate till fully set.
  6. Discard the extra chocolate from the edges and serve.


Serving Suggestions

    Serve 4
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:30 min Cook: 30 to 45 minutes

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