Ultimate Espresso Coffee Truffles 2 cups hot espresso coffee 29 ounces dark chocolate (recommended: cacao content of 70 percent or more) Cocoa Powder, for coating Line a square plastic container with baking paper
and pour the chocolate mixture into it. Leave to set in the
refrigerator for 2 hours. You can test this by pressing the top with
your fingers. 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. Then cut these into cubes. Put
cocoa powder into a flat dish and roll the cubes in it, making sure
that they are well coated. The truffles can be kept for about 2
weeks. Recipe courtesy Dan Durig |