Espresso Truffles

makes 12

FOR A DIFFERENT TWIST ON THESE LUSCIOUS COFFEE TRUFFLES, SIMPLY REPLACE THE COFFEE WITH IRISH CREAM LIQUEUR OR ANY ORANGE-FLAVOURED LIQUEUR SUCH AS TRIPLE SEC.

ingredients

300 g/10½ oz plain chocolate, roughly chopped

2 tbsp double cream

1 tbsp strong espresso coffee, cooled

2 tbsp coffee liqueur

55 g/2 oz unsalted butter, softened and diced

edible gold leaf, to decorate (optional)

1 Put 100 g/3½ oz of the chocolate and all the cream in a heatproof bowl set over a saucepan of gently simmering water and heat until the chocolate is melted.

2 Remove from the heat, add the coffee, coffee liqueur and butter and whisk for 3-4 minutes, or until thickened. Transfer to an airtight container and chill in the refrigerator for 6-8 hours, or until firm.

3 Line a baking tray with non-stick baking paper. Scoop teaspoonfuls of the mixture and, using the palms of your hands, roll them into truffle-sized balls. Place the balls on the prepared tray, cover with clingfilm and freeze for 6-8 hours.

4 Put the remaining chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Using two forks, dip each truffle into the chocolate to coat evenly. Return them to the prepared baking tray and chill in the refrigerator for 1-2 hours, or until firm.

5 Decorate each truffle with edible gold leaf, if using. Store in an airtight container in the refrigerator for up to 5 days.

Recipe from Tempt