Espresso Coffee Truffles
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
38
Spice
38
Sweetness
76
Sourness
52
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a saucepan slowly bring the cream to the boil
3
Turn off the heat and add the coffee and chocolate
4
Stir with a whisk until the mixture becomes smooth and the chocolate has melted
5
The liquid should have become slightly lighter and shinier at this stage
6
Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature
7
See Cook's note*
8
Beat the mixture with an electric whisk for about 1 minute or until it changes color
9
Line a square plastic container with baking paper and pour the chocolate mixture into it
10
Leave to set in the refrigerator for 2 hours
11
You can test this by pressing the top with your fingers
12
Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch
13
Then cut these into cubes
14
Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated
15
The truffles can be kept for about 2 weeks
16
*Cook's note: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes