Thursday, December 3, 2009

Cappuccino Truffle Card

I love making these shutter tri fold cards! Here is one I made for a winter themed swap. I used the big shot die to make a pocket for a recipe for Cappuccino Truffles.

Cappuccino Truffles

1 tablespoon boiling water
2 teaspoons instant coffee granules
2 1/2 teaspoons ground cinnamon divided
1/3 cup heavy whipping cream
6 squares (1 ounce each) bittersweet chocolate chopped
2 tablespoons butter, softened
3 tablespoons sugar

In a small bowl, combine water, coffee and 1 tsp. cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.
In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1 inch balls; roll in cinnamon sugar. Refrigerate for least 2 hours or until firm. - Taste of Home Magazine

Card Recipe:
Stampin’ Addicts All in the Fold Swap – Group 1 – Tri Fold Shutter Card
Kris Kilkenny (Paper Fairy),

Paper: Very Vanilla, Chocolate Chip, Real Red, Merry Moments DSP
Stamps: Medallion, Sweet Season
Ink: Garden Green, Real Red, Soft Suede, Pretty in Pink, Frost White Shimmer Paint
Accessories: Top Note Die, Clear rhinestone brad
Punches: small oval, scallop circle, 1 3/8 circle , 1 ¼ circle, 1/2 circle, round tab

Detailed directions with photos for this type of card can be found at:

*(I got the idea for the matted medallion on the front of the shutter card from Anne Matasci at I got the idea for the snowflake in the middle of the medallion from Jamie Thornton at

1 comment:

  1. You always do good work, I have been wanting to make one of these, maybe now is a great time to try one. You have really put a lot of work in yours.


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