Chocolate Truffles

1. 1

   Put the cream into a saucepan and bring it up to boiling point.

2. 2

   Put the chocolate and coffee into a mixing bowl and slowly pour the boiling cream onto the mixture. Gently stir until all the chocolate has melted, then leave to cool for approx 2-3 min.

3. 3

   Add the butter lumps and continue to stir gently. When you are done the ganache should have the consistency of mayonnaise and not have a oil slick floating on the surface.

4. 4

   Let your mixture cool for at least 3 hours in the fridge, or best to leave over night in a cool airy room.

5. 5

   Make sure your hands are cool, then spoon a little bit of the mixture into your hand and shape to desired size. Finally roll the chocolate balls in some cocoa powder and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.