I love a Vietnamese Coffee, a strong brew made with an individual drip filter maker and sweetened with condensed milk. Taking it’s time to drip through on the sweetened milk, makes for the perfect weekend drink. I had it first in a Vietnamese cafe in Bristol, which is sadly no longer here, but it was the spot of a first catch up with Julianne of Part-Time Passport Blog. We ended up ordering about four of these delicious coffees each and ended up talking about everything and anything for about four hours, which wouldn’t be the longest coffee catch up we had, six-hour brunch anyone? The start of a wonderful friendship. This year for her birthday, I got her a Vietnamese coffee drip filter maker to create her own at home, I happened to buy one for myself and is fast being my favourite piece of kitchen kit.
This is a delicious recipe for Vietnamese Coffee Truffles, with a rich condensed milk base with strong Vietnamese coffee flavour paired with dark chocolate for a decadent truffle. Perfect to be paired with another coffee or for an afternoon dinner treat. There’s a strong caffeine kick but the coffee and the slightly caramelised note from the condensed milk, making these rather addictive.
Equipment You'll NeedPrint
Makes 30 truffles
- In a large mixing bowl, add the chocolate drops and set aside. Put the condensed milk, double cream and coffee in a medium saucepan. Bring the cream mixture to the boil for a 1 minute whilst stirring.
- Strain the cream mixture through a sieve over the chocolate drops. Leave the mixture to stand for a minute, stir until the mixture is smooth and all the chocolate is melted.
- Cover and chill for at least until an hour or until the mixture is firm.
- Wearing food-grade disposable gloves, roll a teaspoon of the mixture into a ball and place on a parchment-lined tray. Repeat until all the mixture has been rolled. Chill for 20 minutes.
- In a glass bowl over recently boiled water, melt the extra chocolate drops. Place the cocoa powder in a bowl. Using forks, dip the truffles in the melted chocolate and shake off the excess, either place on a parchment-lined tray and sprinkle with extra ground coffee or place in the cocoa powder bowl and roll until evenly coated then transfer to the lined tray. Allow the chocolate to set and repeat with the remaining truffles.
- Category: Chocolate, Truffles
- Method: Confectionery
- Cuisine: Vietnamese
Fancy making more truffles? Try these recipes-
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