Method
:
Boil the cream
for ten minutes.
Add 25gm coffee and bring it to a boil again.
Cool.
Add 300gm melted Milk Chocolate.
Stir Well. In a
mould lightly sprinkle coffee powder into each and every
hollow
mould shell for a shaded effect.
Melt and temper
White Chocolate. Put White Chocolate in a mould.
Turn mould
upside down to make hollow shell.
Cool shells in a refrigerator
for 10 minutes.
Take shells out and fill up with coffee truffle
mixture.
Top up the shells with the balance melted White
Chocolate.
Cool in refrigerator for 15 minutes.
Tap each
chocolate out lightly from the mould so they do not break.
Each
chocolate will have a slightly shaded effect on the
top.
Arrange on a platter and
serve.
