DULCE DE LECHE COFFEE TRUFFLES

yield: 170 TRUFFLES

DULCE DE LECHE

Sweetened condensed milk, 2 unopened cans (see Note) 794 g 28 oz

BATCH SIZE 794 g 28 oz 49%

COFFEE GANACHE

Heavy cream 260 g 10 oz 15%

Dark-roast coffee beans, coarsely ground 40 g 1.5 oz 2%
Milk as needed
Glucose syrup 60 g 2 oz 4%
Milk chocolate, unmelted, tempered, chopped 420 g 15 oz 26%
Irish cream liqueur 60 g 2 oz 4%
BATCH SIZE 1640 g 58.5 oz 100%

Milk chocolate hollow truffle shells (see page 110) 170 shells 170 shells
Milk chocolate, melted, untempered or tempered,
for sealing as needed
Milk chocolate, melted, tempered, for dipping as needed
Instant coffee powder, for finishing as needed

TO MAKE THE DULCE DE LECHE:

Immerse the two unopened cans of sweetened condensed milk in simmering water
and leave them to simmer for 4 hours. Remove from the water and allow to cool to
room temperature.

TO MAKE THE COFFEE GANACHE:

1. Combine the cream and ground coffee in a saucepan. Bring to a boil. Remove from
the heat, cover, and let steep for 5 minutes.
2. Strain the infused cream through premoistened cheesecloth. Wring the coffee
grounds in the cheesecloth to extract the maximum amount of flavor.
3. Return the cream to 260 g by adding milk.
4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
5. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute
to melt the chocolate.
6. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of
the bowl until it emulsifies.
7. Stir outward in larger circles to spread the emulsion throughout the bowl, checking
to see that all of the chocolate has melted. If necessary, heat the ganache over a
hot water bath to melt the chocolate. The temperature of the ganache should not
exceed 32°C/90°F.
8. Stream in the Irish cream liqueur, stirring the mixture until homogeneous.

CHAPTER 5 CREAM GANACHE 167

 9. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the
pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
10. Allow to rest at room temperature until the ganache reaches 25°C/77°F, or slightly
lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid
consistency to properly fill the shells.

TO MAKE THE DULCE DE LECHE COFFEE TRUFFLES:

1. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells
halfway to the tops with the dulce de leche.
2. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells
to the tops with the coffee ganache.
3. Allow the ganache to crystallize at room temperature until the top is solid, for several
hours or overnight.
4. Seal the truffles using either untempered milk chocolate with a sealing tray or
tempered milk chocolate applied with a paper cone.
5. Using a round dipping fork, dip the truffles in the tempered milk chocolate.
6. When the chocolate begins to set, drop a pinch of instant coffee powder onto the
top of each truffle.
NOTE: When making the dulce de leche, be certain that the cans of sweetened condensed
milk are fully immersed in the simmering water at all times to avoid the possibility of the cans
bursting. The dulce de leche may be made days in advance if desired.

168 CHOCOLATES AND CONFECTIONS