New Use For Powdered Coffee Creamers

Decorating By Mac Updated 12 Feb 2006 , 8:39am by llee815

Mac Cake Central Cake Decorator Profile
Mac Posted 12 Feb 2006 , 12:42am
post #1 of 7

Found a new use for the flavored coffee creamer (powdered, of course). Made truffles with leftover ganache. Didn't want to roll them in powdered sugar. And didn't want to use cocoa powder--thought it would be too strong. My gourmet powderd coffee creamers come in a cylinder with 4 flavors, so I opted for chocolate raspberry. OH! MY! GOSH!!! It was fantabulous--Just a taste of raspberry against that velvety, dark chocolate flavor. I will try the chocolate hazelnut on my next batch.

6 replies
Phoov Cake Central Cake Decorator Profile
Phoov Posted 12 Feb 2006 , 12:58am
post #2 of 7

ok...mouth is watering.... I LOVE chocolate and raspberry!!!!

vanna49 Cake Central Cake Decorator Profile
vanna49 Posted 12 Feb 2006 , 3:52am
post #3 of 7

as do i....will have to try it

TERRYHORTON Cake Central Cake Decorator Profile
TERRYHORTON Posted 12 Feb 2006 , 3:55am
post #4 of 7

ok...duh... how did you make truffles out of the leftover ganache?
Please?


TIA

Mac Cake Central Cake Decorator Profile
Mac Posted 12 Feb 2006 , 4:56am
post #5 of 7

Refrigerate ganache until firm. Then using small scoop (like melonballer), scoop out firm ganache and roll into balls. Roll in creamer, nuts, sugar or melted chocolate.

TERRYHORTON Cake Central Cake Decorator Profile
TERRYHORTON Posted 12 Feb 2006 , 4:59am
post #6 of 7

Thanks!!!!!

llee815 Cake Central Cake Decorator Profile
llee815 Posted 12 Feb 2006 , 8:39am
post #7 of 7

Sounds good. Thanks for sharing!

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