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Coffee flavoured truffles with a hint of Kahlua, hand rolled in chocolate. A perfect gift or treat. You will need about 1 hour hands on time to make the truffles, but remember to extra time for chilling and setting.
Ingredients
- 250g/9oz milk chocolate
- 75ml/5 tbsp double cream
- 2 tbsp Kahlua coffee liqueur
- 1 tbsp instant coffee granules
- about 200g/7oz milk, plain(dark) or white chocolate, for coating
- cocoa powder for dusting (optional)
Instructions
- Line a 900g (2lb) loaf tin with parchment.
- Break the milk chocolate into small pieces.
- Heat the cream in a small saucepan with the Kahlua and coffee granules over a low heat stirring until the coffee has dissolved and the cream is beginning to bubble around the edge of the pan.
- Remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted and combined with the cream to produce a smooth chocolate cream (ganache).
- Immediately pour into the lined loaf tin and allow to cool, then chill for 2 – 4 hours until firm.
- Remove the mixture from the tin and cut into 24 pieces. Pinch and roll each piece into ball and place on a baking tray lined with parchment. Return to the refrigerator until you are ready to roll the chocolates.
- To coat the truffles, melt about two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining chocolate and stir continuously until all the chocolate has melted.
- Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.
- Once all the truffles have all been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.
- Dust with a little cocoa powder if desired.
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