Unable to find a trustworthy cappuccino truffle recipe with a white-chocolate-based ganache, I decided to adapt truffle goddess Carole Bloom’s cappuccino truffles recipe, which in its original form has a dark-chocolate ganache base.
In my first trial, I used a white-chocolate-to-cream ratio Bloom used in many of her truffle recipes (2.5 pounds white chocolate to 3/4 cup heavy whipping cream) and slightly reduced the prescribed amount of espresso powder, since it no longer had to compete with a bittersweet chocolate.
The ganache in my first trial tasted like yummy coffee ice cream, but I was disappointed by the texture: too stiff. I like my truffles very creamy. So I increased the amount of cream in my second trial and the texture was perfect. The trade-off: the ganache was so soft, even when ice cold, it had to be handled quickly and carefully while rolling and dipping — and even being quick and careful yielded some flatter-than-a-globe shapes. But I didn’t care; I loved them anyway.
Happy National Cappuccino Day!
Click here for the recipe: (scroll down) http://www.conflictedconfectioner.com/2013/01/04/white-chocolate-cappuccino-truffles/#more-194
