1 1/2 cups heavy cream
2 cups hot espresso coffee29 ounces dark chocolate
Cocoa Powder, for coating
In a saucepan slowly bring the cream to a boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should become slightly lighter and shinier. Pour into a bowl and leave to cool for about 2 hours or until it has come down to room temperature.
Beat the mixture with an electric beater for about 1 minute or until it changes color.
Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthwise into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated.
The truffles can be kept for about 2 weeks.
We would love to hear what you think of these Espresso Coffee Truffles! Is there anything you would add? Please tell us in the comment section below!
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