Truffle with O’Sesame Chocolate and Espresso
- Cream 35%: 160g
- Corn syrup: 60g
- O’Sesame chocolate: 200g
- O’Sesame espresso: 200g
- Chocolate truffle shell: 20 pcs
- Dark chocolate: 200g
- Pistachio, coconut, sesame seeds: for rolling the truffles
Method:
- Boil the cream and corn syrup then divided into two portion and add O’Sesame Chocolate and Espresso into the mixture and let it rest for at least two hours in the fridge.
- Fill the truffle shells with the above mixture and let it rest for half an hour.
- Melt the chocolate in the microwave for 30 second and the melt the rest of pieces with stirring (be careful not to heat a lot in the microwave, your chocolate will burn, alternatively you can use water bath to melt you chocolate).
- Pipe the melted chocolate to cap the truffles and let it set.
- Roll the truffles into melted chocolate and then coat them with coconut, pistachio powder and sesame seed.
