COFFEE TRUFFLES

These came out so good we couldn't stop eating them and will have to make a second batch! I used a ziplock bag and a mallet to break up each bar, mixed in the cream and then put it over a saucepan full with the Kahlua and coffee granules of almost boiling water to melt the chocolate the rest of the way (chopping it by hand was very time consuming) I didn't have parchment paper so used buttered foil and they came off easily. The timing was perfect, in an hour they were ready to drop, in three hours they were hard enough to roll but not so hard you couldn't make a nice ball with them. Found if I wiped my hands off every few times while making the balls they formed much easier, also the teaspoon size balls came out looking better than those we eyeballed for size. We dipped them in both powdered sugar and then cocoa powder. We didn't have grand marnier so I used Chambord, mmmm. Creamy and decadent, these will make great gifts.

COFFEE TRUFFLES

PREP TIME

1 hour

TOTAL TIME

1 hour

Recipe type: Chocolate

Serves: 24

INGREDIENTS

250g milk chocolate

75ml double cream (5 tbsp)

2 tbsp Kahlua coffee liqueur

1 tbsp instant coffee granules

about 200g milk, plain or white chocolate, for coating

cocoa powder for dusting (optional)

INSTRUCTIONS

• Line a 900g loaf tin with parchment.
• Break the milk chocolate into small pieces.
• Heat the cream in a small saucepan with the Kahlua and coffee granules over a low heat stirring until the coffee has dissolved and the cream is beginning to bubble around the edge of the pan.
• Remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted and combined with the cream to produce a smooth chocolate cream (ganache).
• Immediately pour into the lined loaf tin and allow to cool, then chill for 2 – 4 hours until firm.
• Remove the mixture from the tin and cut into 24 pieces. Pinch and roll each piece into ball and place on a baking tray lined with parchment. Return to the refrigerator until you are ready to roll the chocolates.
• To coat the truffles, melt about two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining chocolate and stir continuously until all the chocolate has melted.
• Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
• Once all the truffles have all been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.
• Dust with a little cocoa powder if desired.

Read more >> COFFEE TRUFFLES @ recipesmadeeasy.co.uk

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