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    Rich mocha truffles


    Source of Recipe


    australian women's weekly

    List of Ingredients




    1¼ cups (310ml) cream
    1 tablespoon dry instant coffee
    300g dark chocolate, chopped coarsely
    1 tablespoon Kahlua or Tia Maria
    ½ cup (50g) cocoa powder
    cocoa powder, extra, for dusting
    30 coffee-flavoured chocolate beans or chocolate-coated coffee beans

    Recipe



    Bring cream to the boil in a medium saucepan. Reduce heat, simmer over very low heat, uncovered, for about 10 minutes or until reduced by half (2/3 cup). Add coffee, stir until dissolved.

    Meanwhile, place chocolate in a medium heatproof bowl over a pan of simmering water; stir until chocolate is melted.

    Stir cream mixture into chocolate with liqueur; cover, refrigerate for about 1 hour or until mixture is firm enough to scoop.

    Roll 2 level teaspoons of mixture into a ball, repeat with remaining mixture, then refrigerate until required.

    Roll truffles in sifted cocoa, place in patty cases.

    Just before serving, dust with a little extra cocoa and top with a chocolate coffee bean, if desired.

 

 

 


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