Creamy white chocolate transforms the flavor of coffee in a departure from traditional dark chocolate truffles. Use cinnamon, powdered sugar, or unsweetened cocoa to coat the ganache.
Bring to a boil:
- 1/2 cup cream
Remove pan from heat and whisk in:
- Contents of 2 instant coffee sticks (totaling 4 grams of instant coffee powder)
When the instant coffee is thoroughly dissolved, add:
- 11 ounces white chocolate, in small pieces
Stir until the chocolate has melted completely, then cover pan and let sit at room temperature for 8 hours or overnight, after which time it should still be soft enough to be shaped. Use a spoon or melon baller to scoop out small portions and shape into balls. Roll each ball in a shallow dish to coat it with:
- Powdered sugar, cinnamon, or unsweetened cocoa powder
Chill before serving. Makes 40 truffles.
Conversions: 1/2 cup cream = 120 ml, 11 ounces white chocolate = 300 g.