Total Time
30mins
Prep 15 mins
Cook 15 mins

Recipe courtesy Dan Durig Inactive Prep Time: 3 hours

Ingredients Nutrition

Directions

  1. In a saucepan slowly bring the cream to the boil.
  2. Turn off the heat and add the coffee and chocolate.
  3. Stir with a whisk until the mixture becomes smooth and the chocolate has melted.
  4. The liquid should have become slightly lighter and shinier at this stage.
  5. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature.
  6. See Cook's note*.
  7. Beat the mixture with an electric whisk for about 1 minute or until it changes color.
  8. Line a square plastic container with baking paper and pour the chocolate mixture into it.
  9. Leave to set in the refrigerator for 2 hours.
  10. You can test this by pressing the top with your fingers.
  11. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch.
  12. Then cut these into cubes.
  13. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated.
  14. The truffles can be kept for about 2 weeks.
  15. *Cook'snote: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes.

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