Three layers of creamy chocolate ganache meld beautifully in this stunning candy that offers the melt-in-your-mouth texture of truffles without the trouble of rolling and coating.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Crispy Dark Chocolate Ganache:
Milk Chocolate Coffee Ganache:
White Chocolate Ganache:
Method
White Chocolate Ganache: In heatproof bowl over saucepan of hot (not boiling) water; melt together white chocolate, cream and butter, stirring occasionally, until smooth. Pour into parchment paper–lined 8-inch (2 L) square cake pan, smoothing to edge with small offset spatula. Refrigerate until firm, about 1-1/2 hours.Milk Chocolate Coffee Ganache: In heatproof bowl over saucepan of hot (not boiling) water, melt together milk chocolate, cream, butter, instant coffee granules and vanilla, stirring occasionally, until smooth.
Pour over white chocolate ganache, smoothing to edge with small offset spatula. Refrigerate until firm, about 1-1/2 hours.
Crispy Dark Chocolate Ganache: In heatproof bowl over saucepan of hot (not boiling) water, melt together dark chocolate, cream and butter, stirring occasionally, until smooth. Remove from heat; stir in cereal.
Pour over milk chocolate coffee ganache, smoothing to edge with small offset spatula. Refrigerate until firm, about 2 hours.
Using paper, lift out of pan; invert and peel off paper. Wiping thin sharp knife with damp cloth between slices, trim edges; cut into 36 pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)
Place in candy cups if desired.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 19 mg
- Sugars 9 g
- Protein 2 g
- Calories 146.0
- Total fat 11 g
- Potassium 100 mg
- Cholesterol 16 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
%RDI
- Iron 6.0
- Calcium 3.0
- Vitamin A 4.0
