Hazelnut Mocha Truffle

Hazelnut Mocha Truffle

  • Good to go
Level:
Easy
Makes:
125
The strong cocoa notes of Tanzanie dark chocolate pair nicely with coffee, with neither flavor overwhelming the other. Hazelnut liqueur and praliné grains bring it all together for a smooth yet complex flavor experience.
Shelf life:
3 Weeks
Conservation:
Between 8ºC - 16ºC (46ºF - 60ºF)
Demonstration video<span>Hazelnut Mocha Truffle</span>
Demonstration videoHazelnut Mocha Truffle

Vegan Hazelnut Mocha Ganache

Used products

  • 5.3 oz
    Oat milk
  • 0.4 oz
    Whole bean coffee
  • Q.S.
    Oat milk
  • 2.1 oz
    glucose syrup
  • 3.4 oz
    Plant-based butter, very soft
  • 1.1 oz
    coconut oil
  • 0.7 oz
    Coffee Liqueur
  • 0.7 oz
    hazelnut liqueur
  • 14.1 oz
    Cacao Barry Tanzanie 75%

Preparation

  1. Crush or roughly grind the coffee beans and combine them with the oat milk in a small pot.
  2. Bring the mixture to a boil, and remove the pot from the heat.
  3. Cover and allow it to steep for 5 minutes.
  4. Strain the mixture through a pre-moistened cheesecloth.
  5. Weigh the infused oat milk - you will have lost some in the infusing process. Return the oat milk to its original weight by adding fresh oat milk as necessary.
  6. Combine the glucose syrup with the coffee-flavored oat milk and bring to a boil.
  7. Pour the hot mixture over the dark chocolate, and allow to stand for one minute, then stir or blend to emulsify.
  8. Stir in the plant-based butter and coconut oil. Make sure the mixture is homogeneous and no lumps of butter remain.
  9. Stream in the liqueur, stirring or blending to emulsify.
  10. Agitate the ganache on the tabletop until it is the consistency of pastry cream, then transfer to a piping bag fitted with an 11mm/.43” piping tip.
  11. Pipe truffle-shaped rounds of approximately 5g/.18 oz each.
  12. Allow to crystallize for 20 minutes.

View tools

  • Cooktop
  • Saucepan
  • Silicone mat or parchment paper
  • Piping bag fitted with 11mm/.43” round tip
  • Spatula

Assembly

Used products

  • Q.S.
    Cacao Barry Tanzanie 75%
  • Q.S.
    Caramalised Hazelnut

Preparation

  1. Roll the truffles into spheres.
  2. Pre-coat each truffle in pre-crystallized dark chocolate.
  3. Coat the truffles in a second, thicker layer of pre-crystallized dark chocolate before rolling in praliné grains.
  4. Allow chocolate coating to set completely before packaging truffles for sale.

View tools

  • Gloves
  • Bowl (s)
  • Silicone mat or parchment paper
  • Shallow container

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