Mocha truffles
Makes 36 | prep 15 mins | total time
Nutritional information (per serving)
Calories
93Kcal
Fat
7gr
Saturates
4gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
0gr
Salt
0gr
Ingredients
- 200ml double cream
- 50g light muscovado sugar
- 300g 70% dark chocolate, chopped
- 50g soft butter
- 4 tbsp strong coffee or espresso, cooled
- 2 tbsp Tia Maria or Kahlúa
- 4 tbsp cocoa, sifted for coating
Step by step
Get ahead
Store in an airtight container in the fridge for up to a week. They can also be frozen.
- In a pan, heat the cream and sugar until just boiling; take off the heat.
- Put the chocolate, butter, coffee and liqueur in a bowl, pour over the hot cream, set aside for 2 minutes. Then stir until glossy. Cool, then chill for 2 hours until firm.
- Roll teaspoonfuls of the mixture into balls. Then roll in cocoa and transfer to an airtight container lined with baking paper. Chill until ready to wrap.
- Roll teaspoonfuls of the mixture into balls. Then roll in cocoa and transfer to an airtight container lined with baking paper. Chill until ready to wrap.
