Ingredients

The following ingredients have 24 Servings
  • 250 g milk chocolate
  • 75 ml double cream ((heavy cream))
  • 2 tbsp Kahlua coffee liqueur
  • 1 tbsp instant coffee granules
  • 200 g milk, plain(dark) or white chocolate (, for coating)
  • cocoa powder for dusting (optional)

Instruction

  • Line a 900g (2lb) loaf tin with parchment.
  • Break the milk chocolate into small pieces.
  • Heat the cream in a small saucepan with the Kahlua and 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 two thirds of the chocolate over a pan of hot water. Remove from the heat. Add the remaining 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.