After-dinner coffee and dessert come together in these elegant tiny treats.
300 g / 10.5 oz plain chocolate, roughly chopped
2 tbsp double cream
1 tbsp cold strong espresso coffee
2 tbsp coffee liqueur
55 g / 2 oz unsalted butter, softened and diced
edible gold leaf, to decorate (optional)
1. Put 100 g/3½ oz of the chocolate and all the cream in a heatproof bowl set over a saucepan of gently simmering water and heat until melted.
2. Remove from the heat, add the coffee, liqueur and butter and beat for 3–4 minutes, or until thickened. Transfer to an airtight container and chill in the refrigerator for 6–8 hours, or until firm.
3. Line a baking tray with non-stick baking paper. Scoop teaspoons of the mixture and use the palms of your hands to roll them into truffle-sized balls. Place the balls on the prepared tray, cover with clingfilm and freeze for 6–8 hours.
4. Put the remaining chocolate in a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Using two forks, dip each truffle into the chocolate to coat evenly. Return to the tray and chill in the refrigerator for 1–2 hours, or until firm. Top each truffle with edible gold paper to decorate, if using. Store in an airtight container in the refrigerator for up to 5 days.
For a twist on these coffee truffles, simply replace the coffee with an Irish cream liqueur or any orange-flavoured liqueur.
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