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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Recipe courtesy Dan Durig Inactive Prep Time: 3 hours 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 |
Directions:
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.
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