Ultimate Espresso Coffee Truffles
1 1/2 cups cream
2 cups hot espresso coffee
29 ounces dark chocolate (recommended: cacao content of 70 percent
or more)
Cocoa Powder, for coating
In a saucepan slowly bring the cream to the boil. Turn off the heat
and add the coffee and chocolate. Stir with a whisk until the
mixture becomes smooth and the chocolate has melted. The liquid
should have become slightly lighter and shinier at this stage. Pour
into a jug and leave to cool for about 2 hours or until it has come
down to room temperature. See Cook's note*.
Beat the mixture with an electric whisk for about 1 minute or until
it changes color. 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.
*Cook's note: Alternatively you can place it in the refrigerator for
20 minutes, giving it a stir every 10 minutes |