Snowman Truffles filled with Chocolate Hazelnut Coffee Ganache

• Baking & Spices

  • 1 Food coloring marker, black
  • 4 oz Melted and tempered semi-sweet chocolate
  • 30 oz Melted and tempered white chocolate
  • 14 oz Semi-sweet chocolate

• Nuts & Seeds

  • 40 Candy coated sunflower seeds, orange

• Drinks

  • 1/2 cup Hazelnut coffee, hot

• Dairy

  • 1/2 cup Heavy whipping cream

• Other

  • 200 Black edible pearls
  • optional, edible glitter

Found on hungryhappenings.com

Description

Ingredients

• Ingredients: (makes 40)
• 1/2 cup hot brewed Hazelnut Coffee
• 1/2 cup heavy whipping cream
• 14 ounces semi-sweet chocolate, finely chopped
• 30 ounces melted and tempered white chocolate*
• or melted white confectionery coating
• 4 ounces melted and tempered semi-sweet chocolate*
• or melted dark cocoa confectionery coating
• 200 black edible pearls
• 40 orange candy coated sunflower seeds
• black food coloring marker
• optional, edible glitter
• *For detailed information about working with and melting chocolate, see my Chocolate Making Tips page.

Directions

• Heat the heavy whipping cream.
• Pour 1/2 cup of the hot coffee along with the hot cream over the chopped chocolate.
• Leave it sit for 2 minutes then stir until smooth.
• Let the ganache cool for 20-30 minutes.
• Paint a thin layer of white chocolate into each egg shaped cavity in your candy molds.
• Chill for 5 minutes until hardened.
• Pipe chocolate ganache into the chocolate shells.
• Set aside for 1 hour.
• Pipe a layer of chocolate over top of the ganache and scrape off any excess chocolate.
• Chill for 5 minutes until the chocolate hardens.
• Un-mold.
• Pipe melted chocolate tree limbs onto parchment paper.
• Allow them to harden.
• Attach two black pearl eyes and 1 orange candy coated sunflower seed nose using a bit of white chocolate to each egg shaped truffle. Draw on the dots for the smile using a food coloring marker. Then attach three black pearl buttons.
• Spoon about a teaspoon or so of white chocolate onto a piece of parchment paper.
• Allow it to start setting, then place one truffle in the center.
• If using, sprinkle edible glitter over top.
• Use some white chocolate to attach two stick arms to each truffle.