Cappuccino Truffles

Products Used
Cappuccino Truffles Dixie


  • 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 


  1. 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.
  2. 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.
  3. Set aside until mixture has firmed and holds its shape, about 4 hours or preferably overnight at room temperature. (Not refrigerated.)
  4. 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.
  5. 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.
  6. Chop remaining 12 ounces of milk chocolate and place in a microwave-proof bowl.
  7. 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.
  8. Without further heating, stir chocolate until nearly all chocolate is melted. A few lumps are okay.
  9. 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.
  10. If chocolate becomes too firm, place back in the microwave for 5-6 seconds and stir well until smooth.
  11. Keep truffles refrigerated.
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