Coffee Truffles

• Baking & Spices

  • 1 Cocoa powder
  • 250 g Milk chocolate

• Drinks

  • 1 tbsp Instant coffee granules

• Dairy

  • 75 ml Double cream
  • 200 g Milk

• Beer, Wine & Liquor

  • 2 tbsp Kahlua coffee liqueur

Found on recipesmadeeasy.co.uk

Description

Directions

• Line a 900g (2lb) 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.