Coffee Truffles

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.

Course confectionary

Cuisine British

Skill Level Moderate

Prep Time 55

Cook Time 5

Total Time 2

Servings truffles

Calories 118kcal

Author Jacqueline Bellefontaine

Ingredients

250 g (9oz) milk chocolate
75 ml (3floz) double cream (heavy cream)
2 tablespoon Kahlua coffee liqueur
1 tablespoon instant coffee granules
200 g (7oz) milk, plain(dark) or white chocolate , broken into pieces for coating
cocoa powder for dusting optional

metric - US cups

Instructions

Line a 900g (2lb) loaf tin with parchment.
Break 250g milk chocolate into small pieces.
Heat t75ml cream in a small saucepan with 2 tablespoons Kahlua and 1 tablespoon 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 140g of the chocolate for coating over a pan of hot water. Remove from the heat. Add the remaining 60g 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.

Video

Notes

Cook's Tip

It is essential that the chocolate does not come into contact with any moisture. Wiping the bowl after removing from the pan of hot water, helps prevent this. Do not be tempted to lick your fingers.
When rolling the truffles in the chocolate try to keep the melted chocolate just on your fingertips and not all over your hands.
If the tempered chocolate cools and thickens to much before you have finished rolling the chocolate, return it to the pan of hot water for a few seconds.

Store

The truffles can be served immediately or stored in a cool dry place for a up to a week. They are best eaten at room temperature.

Nutrition