500g of milk chocolate
1 cup of heavy cream
2 1/2 tablespoons of honey
1/2 cup of unsalted butter at room temperature
2 tablespoons of strong brewed coffee
1/4 cup of brandy
powdered sugar to dust, For coating:
300g of milk chocolate or semi-sweet chocolate for coating
popping candy to sprinkle
500g of milk chocolate
1 cup of heavy cream
2 1/2 tablespoons of honey
1/2 cup of unsalted butter at room temperature
2 tablespoons of strong brewed coffee
1/4 cup of brandy
powdered sugar to dust, For coating:
300g of milk chocolate or semi-sweet chocolate for coating
popping candy to sprinkle
Cut the 500g of milk chocolate into small pieces
In a saucepan, mix the heavy cream and honey
Bring to a boil over medium heat
Remove from heat, add the melted chocolate, butter, and coffee dissolved in brandy, stirring constantly with a wooden spoon
Pour into a shallow dish and refrigerate for 2 hours
Using a spoon, place small mounds onto a baking sheet dusted with powdered sugar
Refrigerate for 30 minutes
Melt the chocolate coating following basic instructions
Remove the truffles from the refrigerator and immediately coat each one in the melted chocolate using a fork
Place on parchment paper and sprinkle with popping candy immediately
Let dry, Make about 40 truffles.
