Ingredients

Coffee Truffles

• Dark chocolate – 350 gms
• Milk chocolate – 150 gms
• Cooking cream – 250 gms
• Coffee powder (instant) – 10 gms

Ginger Truffles

• Milk chocolate – 500 gms
• Cooking cream – 250 gms
• Ginger powder – 10 gms

Pistachio Truffles

• White chocolate – 500 gms
• Cooking cream – 200 gms
• Pistachio paste –5 gms

Method

Coffee Truffles

1. Boil the cooking cream with coffee powder

2. Fold in the dark and milk chocolate

3. Store the ganache in the refrigerator for 5-6 hours till the harden

4. Scoop out desired shapes from the ganache mixture (make sure your hands are cold)

5. Dip the truffles into the ganache again

Apply the same method for Ginger and Pistachio truffles