Coffee truffles are a delicious foodie treat if you have friends and family who love their espressos in the evening. This recipe gives a rich chocolate hit and a caffeine injection all at one for a really satisfying sweet bite after a dinner party. If you’re feeling generous these make a lovely food gift, too, perfect for birthdays or at Christmas time. You could double or triple the quantities and make a bulk batch to give out over the holidays. These lovely little coffee truffles look pretty tied up in cellophane bags with a bit of ribbon.
- 250ml double cream
- 75g light brown sugar
- 1tbsp strong espresso coffee powder
- a large pinch of sea salt
- 250g dark chocolate, finely chopped
- cocoa powder, to dust
Heat the cream, sugar, coffee powder and salt together gently in a saucepan until steaming. Allow to cool slightly. Put the chocolate in a bowl and pour over the warm cream. Allow to stand for a few minutes, then stir to combine. You should have a smooth, glossy ganache. Refrigerate for about 2 hours, until the mixture is set.
The easiest way to roll them is in a cool kitchen; arm yourself with disposable gloves. Put a good quantity of cocoa powder into a small bowl. Have a tray lined with baking parchment ready. Spoon out the size of truffle you want, roll into a ball then roll in the cocoa powder and put on the tray, ready to refrigerate for a few hours. Keep going until all the mixture has been rolled. Store in a lidded plastic box until needed.