By Beth White
These truffles are perfect if you fancy something a little naughty – the coffee complements the chocolate to give you a deliciously rich taste.
Preparation time – 30 minutes (excluding chilling time)
For the truffles –
- 300g dark chocolate
- 250ml double cream
- 40ml strong black coffee
For the coating –
- 100g white chocolate
- Cocoa powder
- Chop the dark chocolate and put to one side – make sure that the chunks aren’t too large.
- Put the cream and coffee (cooled) in a pan and heat gently until just below boiling. Remove from the heat and add the chopped chocolate.
- Wait a couple of minutes before stirring, turning the mixture into a ganache.
- Pour the ganache into a clean bowl and leave until it cools. You need to be able to pipe it but if it’s too runny then the truffles won’t keep their shape.
- Cover a baking tray with non-stick baking paper.
- Fill a piping bag with the ganache. Using a disposable bag is best as the ganache is tricky to clean out. If you don’t have one, you can use a food/sandwich bag and cut off the corner.
- Pipe even portions of ganache across the baking sheet. Make sure they’re not too big!
- Flatten each of the peaks and place in the fridge. Wait an hour for them to chill.
- Once they have chilled, you need to roll the portions into balls. Take each truffle and roll it between the palms of your hands until they form a smooth round shape.
- Keep doing this until all of the truffles have been formed.
- Put the tray with the truffles on back in the fridge and leave until they once again firm up. This usually takes around half an hour, but keep your eye on them.
- Put a heaped tablespoon of cocoa powder in a small bowl. Take one of the ganache balls and place in the bowl. Roll the truffle around until the cocoa powder coats it entirely. Do this for rest of the ganache balls. If you run out of cocoa powder, just top it up again.
- Break the white chocolate up, place in a bowl and melt it. Once this is done, place the melted chocolate in a piping bag (or use the food bag method) and pipe it over the truffles in a zig-zag motion.
- Let the chocolate set and then serve!