Espresso Chocolate Log
Mar
This truffle recipe was created for all the coffee lovers!
Melt the Premium White chocolate coating in microwave or double boiler. Stir to melt completely.
Set aside to cool slightly. Add the instant coffee and stir to distribute.
Put into a squeeze bottle or pastry bag. Pipe a thin layer into the bottom of desired mold. If using the mold as pictured, pipe around the middle circles. Set aside.
Alternately, you can drizzle the white mixture over the log once it’s unmolded.
Melt the Bittersweet chocolate coating in microwave or double boiler. Stir to melt completely.
Add Espresso Cream and stir to combine. Fill mold cavities with chocolate mixture.
Place in freezer to set at least 1 hour. Gently remove from mold.
Yield: 12 mini logs (as pictured) or a 20” large log
Prep: 25 minutes