3 Ingredients Coffee Truffle for your Valentine
Chocolate ( 30% - 70% milk chocolate is highly recommend) 50g
Light to medium roasted coffee bean at least 10g
Room temperature whip cream 12ml
Break the chocolate into small pieces, sit on a bowl of warm water with temperature within the range 30℃-60℃ to melt.
Stir in the whip cream, cool down at room temperature until it become paste like. It's NOT recommend to put the chocolate into refrigerator.
When the chocolate is ready, very finely grind the coffee bean and spread into a large round bottom container. Scoop and shape a tiny chocolate ball then drop onto the coffee grinds.
Roll along until you have the whole piece covered with coffee.