Description
Makes about 30 Truffles
Ingredients
Units
Scale
For the Truffles –
- 335ml Double Cream
- 30g Freshly Ground Coffee
- 50ml Tia Maria Coffee Liqueur
- 440g Dark Chocolate
For Coating and Decorating –
Instructions
- In a large pan, pour in the cream with the freshly ground coffee and gently heat the cream. Slowly bring the cream to a boil. While heating put the chocolate and Tia Maria in a glass bowl.
- Once the cream has come to a boil, take off the heat and leave for 5 minutes for the flavours to infuse. Pour the warm cream over the chocolate and Tia Maria, through a fine sieve lined with a cheesecloth to filter out the coffee grounds. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, and cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints.
- Gently melt the second lot of chocolate drops in a bain marie for coating the truffles.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. Chill to firm up the ganache.
- Drop a ball at a time into the melted chocolate and coat, fish the truffle out with a truffle fork or dinner fork, place it back onto the parchment-lined tray, and return to the fridge to chill the coating.
- Drizzle the melted white chocolate to decorate the surface of the truffles and decorate with a chocolate coffee bean.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Truffles
- Cuisine: American