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- 2 min
- 15 min
- 340 g (12 oz) white chocolate, in pastilles or chopped
- 45 ml (3 tbsp) salted butter
- 10 ml (2 tsp) instant espresso powder
- 10 dark-roasted coffee beans, crushed finely
- 30 ml (2 tbsp) 35% whipping cream, heated
- 60 ml (1/4 cup) Saputo Ricotta di Campagna cheese
- 4 to 6 store bought ladyfingers, crushed to a powder
- 2.5 ml (1/2 tsp) vanilla extract
- 5 ml (1 tsp) rum extract
- 140 g (5 oz) bittersweet chocolate, in pastilles or chopped
- Sufficient quantity of good quality cocoa powder
- Sufficient quantity of chocolate-covered coffee beans
- In the top of a double boiler, melt the white chocolate with the butter. Stir to combine and cool a few minutes at room temperature.
- Add the two coffees and mix gently. Add the remaining 5 ingredients and stir to combine. Cover with plastic wrap and leave at room temperature for 1 hour. Refrigerate for 2 hours.
- Line a baking sheet with parchment. Using a small spoon, scoop up 10 ml (2 tsp) of the chocolate mixture and shape it into a ball.
- Place on the parchment and repeat with the remaining mixture. Refrigerate.
- Melt the chocolate for the coating and cool slightly. Using a small fork, dip the truffles one at a time and remove with a small fork, allowing some of the excess coating to drip off.
- Roll the truffles in the cocoa powder and decorate each with a chocolate-covered coffee bean.