Coffee Truffles

Prep Time

30 minutes

Cooking Time

0

Serves

40-45

Ingredients

250ml double cream
180g coffee flavoured chocolate, finely grated. Suggestion, Café Negro or Sambirano for a fruity notes version
Cocoa powder for dusting

 

Method

  1. Heat the cream and sugar in a small saucepan over a low heat, stirring constantly, until just below boiling point. Do not let the mixture boil.
  2. Stir in the cacao until melted, then remove the pan from the heat. Transfer the mixture to a bowl. Cover and place in the fridge until cold and firm.
  3. Line a baking tray with baking paper or greaseproof paper.
  4. To shape the truffles, scoop up teaspoonfuls of the mixture and quickly roll between your palms to form small balls. Place on the prepared tray, then put in the fridge to firm up. Alternatively, place the truffle mixture into a piping bag fitted with a 2-cm nozzle and pipe out long strips. Chill until firm, then slice the strips into 3-cms lengths and chill again until firm. Lightly dust the chilled truffles with cocoa powder.
  5. For a truly professional finish, you could also coat the shaped truffles in 350g tempered chocolate. Leave to set on a paper-lined baking tray, then dust with cocoa powder.

Ingredients

250ml double cream
180g coffee flavoured chocolate, finely grated. Suggestion, Café Negro or Sambirano for a fruity notes version
Cocoa powder for dusting

 

Method

  1. Heat the cream and sugar in a small saucepan over a low heat, stirring constantly, until just below boiling point. Do not let the mixture boil.
  2. Stir in the cacao until melted, then remove the pan from the heat. Transfer the mixture to a bowl. Cover and place in the fridge until cold and firm.
  3. Line a baking tray with baking paper or greaseproof paper.
  4. To shape the truffles, scoop up teaspoonfuls of the mixture and quickly roll between your palms to form small balls. Place on the prepared tray, then put in the fridge to firm up. Alternatively, place the truffle mixture into a piping bag fitted with a 2-cm nozzle and pipe out long strips. Chill until firm, then slice the strips into 3-cms lengths and chill again until firm. Lightly dust the chilled truffles with cocoa powder.
  5. For a truly professional finish, you could also coat the shaped truffles in 350g tempered chocolate. Leave to set on a paper-lined baking tray, then dust with cocoa powder.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​