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1
In a saucepan slowly bring the cream to the boil.
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2
Turn off the heat and add the coffee and chocolate.
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3
Stir with a whisk until the mixture becomes smooth and the chocolate has melted.
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4
The liquid should have become slightly lighter and shinier at this stage.
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5
Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature.
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6
See Cook's note*.
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7
Beat the mixture with an electric whisk for about 1 minute or until it changes color.
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8
Line a square plastic container with baking paper and pour the chocolate mixture into it.
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9
Leave to set in the refrigerator for 2 hours.
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10
You can test this by pressing the top with your fingers.
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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.
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12
Then cut these into cubes.
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13
Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated.
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14
The truffles can be kept for about 2 weeks.
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15
*Cook'snote: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes.
