To make these little truffles you need some time and patience, but I can promise you, it's worth it and they're the perfect gift.
Mocha Truffles (for 36 pieces)
200g nougat
200g almond paste (Marzipan)
1/2 vanilla bean or 1tsp vanilla essence (if you like it)
ca. 75g powdered sugar
2tbsp solvable coffee or espresso powder
1tbsp coffee liqueur or cold espresso
200g white couverture
1. Cut the nougat into 36 same size pieces. Therefor cut it lengthswise into 4 pieces and then each piece into 9 smaller ones. Quickly shape them into balls - but be careful, the warmer the nougat gets the stickier it gets. Put the 36 balls into the fridge.
2. Cut the almond paste into pieces. In a bowl, combine almond paste, vanilla pulp, sugar, coffee powder and coffee liqueur and knead everything until it's smooth. When it's too sticky, add more sugar.
3. Shape the almond paste into a roll, then cut into 36 thin slices. Flatten every slices, then put a nougat ball in the middle and coat with the Marzipan. Roll it into a ball shape. Prepare some baking paper on a wooden board or a baking tray.
4. Chop the couverture and put 2/3 of it into a metal bowl. Put the bowl into another bowl and heat it in a bain-marie. Don't cook it or let water get into the chocolate! Like this:
5. When the chocolate is melted take the bowl out and add the remaining chocolate. Stir until that is melted, too.
6. Now dip the Marzipan pralines into the chocolate. You can use a fork or a stick or a praline spiral like I did. Carfully place the truffles on the baking paper and let dry. Done!
Watch out! When you're drying the truffles in the fridge, you have to keep them in the fridge, too! Temperature differences will make the chocolate get "foggy".
