- 8.8 ounces Lindt milk chocolate
- 3 ounces Lindt 70% Excellence bar chocolate
- 3/4 cup whipping cream
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 4 tablespoons instant coffee
- 12 ounces Lindt milk chocolate
- Chop 8.8 ounces of milk chocolate and dark chocolate in small pieces and place in a bowl large enough to hold whipping cream. Set aside.
- In a saucepan bring whipping cream and sugar to a boil. Remove from heat and add instant coffee. Pour onto chopped chocolate. Taste ganache. If a stronger cappuccino flavor is desired, crush additional instant coffee with rolling pin and add as desired. Instant coffee will dissolve. Some chocolatiers will add instant coffee to a nearly cold mixture to retain slight crunch and flavor explosion of instant coffee granules.
- Set aside until mixture has firmed and holds its shape, about 4 hours or preferably overnight at room temperature. (Not refrigerated.)
- Onto a plastic food film lined cutting board, scoop using a melon baller in 2 teaspoon size mounds or pipe mixture using a piping bag with a plain round tip into ball shapes.
- Using your hands roll in a perfect ball shape, preferably use gloves to keep filling from warming up by your hands. If filling becomes too soft, place briefly in refrigerator.
- Chop remaining 12 ounces of milk chocolate and place in a microwave-proof bowl.
- Heat in 8-10 second increments until half of chocolate is melted. Now heat in 5-6 second increments until 3/4 of chocolate is melted.
- Without further heating, stir chocolate until nearly all chocolate is melted. A few lumps are okay.
- Place some of melted chocolate between your palms and roll a truffle in it to coat well. Place on a plastic food film lined counter until hardened.
- If chocolate becomes too firm, place back in the microwave for 5-6 seconds and stir well until smooth.
- Keep truffles refrigerated.