Espresso Coffee Truffles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups single cream
• 2 cups hot espresso coffee
• 29 ounces dark chocolate (recommend cacao content of 70 percent or more)
• cocoa powder, for coating

Recipe

• 1 in a saucepan slowly bring the cream to the boil.
• 2 turn off the heat and add the coffee and chocolate.
• 3 stir with a whisk until the mixture becomes smooth and the chocolate has melted.
• 4 the liquid should have become slightly lighter and shinier at this stage.
• 5 pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature.
• 6 see cook's note*.
• 7 beat the mixture with an electric whisk for about 1 minute or until it changes color.
• 8 line a square plastic container with baking paper and pour the chocolate mixture into it.
• 9 leave to set in the refrigerator for 2 hours.
• 10 you can test this by pressing the top with your fingers.
• 11 run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch.
• 12 then cut these into cubes.
• 13 put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated.
• 14 the truffles can be kept for about 2 weeks.
• 15 *cook'snote: alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes.