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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