Chocolate Coffee Truffles Easy Recipe

Chocolate Coffee Truffles Easy Recipe

Coffee Truffles with Kahlua aroma, hand rolled with chocolate. A perfect gift or treat. You will need about 1 watch on time to make truffles but remember extra time for cooling and adjusting.

Chocolate Coffee Truffles Easy Recipe

Ingredient

Cocoa powder for optional dust
75 ml double cream (thick cream)
2 tablespoons of Kahlua liquor
250 g of milk chocolate
1 tablespoon of instant coffee
200 g of milk, plain (dark) or white chocolate, for the coating

Instructions

Row 900g (2lb) bread cans with parchment.
Break the milk chocolate into small pieces.
Heat the cream in a small saucepan with Kahlua granules and coffee over low heat while stirring until the coffee dissolves and the cream begins to bubble around the edges of the pan.
Remove from heat and stir in chocolate. Stir constantly until the chocolate melts and combined with the cream to produce a fine chocolate cream (ganache).
Immediately pour into bread cans lined up and allow to cool, then chill for 2 - 4 hours until firm.
Remove the mixture from the can and cut it into 24 parts. Pinch and roll each piece into a ball and place it on a baking sheet lined with parchment. Return to the refrigerator until you are ready to roll the chocolate.
To coat the truffle, melt about two-thirds of the chocolate on a pan filled with hot water. Remove from fire. Add the remaining chocolate and stir until all the chocolate is melted.
Dip the fingertips of both hands into the tempered chocolate and take the truffle. Roll the truffle in a circular motion between your fingertips until it is coated with chocolate. Place it on a clean piece of baking paper.
After all the truffles have been dipped, repeat rolling again to add a second layer of chocolate which is slightly thicker. Return to the cake parchment and let it set.
Clean the dust with a little cocoa powder if desired.