Christmas Coffee Truffles
Nothing beats a silky smooth chocolate ganache combined with the aroma and flavour of coffee.
Impress your coffee and chocolate loving friends and family at Christmas time with these tasty morsels.
- Add the 3 Tbsp of boiling water to the intant coffee and dissovle. Then put into the refrigerator to cool down.
- Place chocolate drops into a large heat-proof mixing bowl, set aside.
- In a medium pot over low-medium heat, combine butter and cream. Stirring until butter has completely melted.
- Once tiny bubbles begin to appear around the edges, remove from heat and pour over chocolate in bowl. Leave for 2 minutes then gently stir until chocolate has completely melted and mixture is smooth and glossy.
- Add liquid coffee to the ganache and mix until well combined.
- Refrigerate for 4-6 hours or until completely set and not runny.
- Line a baking tray with parchment paper, set aside.
- To scoop out truffles, use a melon baller or a rounded teaspoon.
- Dip each truffle into the melted chocolate, shaking off any excess. Place back on tray and carefully place one coffee bean on the top of each.
- Refrigerate truffles for a further 1-2 hours or until slightly hardened.
- Serve and enjoy.
- Must be stored in the refrigerator.
- Using a melon baller will help roll the truffle mixture to form smooth even balls. You may also lightly oil the melon baller in a flavourless oil such as sunflower oil so the truffles don’t stick.
- If you’re using alcohol flavourings, be careful not to add too much alcohol as this will make it more difficult for the truffles to set.
- If you want to fasten up the chilling process, place the truffle mixtures in the freezer until completely set. The edges may feel firmer but the middle may not be set, to prevent this, give the mixture a stir every now and then.