Golden coffee truffles
Treat yourself this Christmas by whipping up these luxurious truffles, made with silky dark chocolate, rich coffee, and decorated with edible gold leaf. Recipe and image courtesy of Camp Coffee, campcoffeeclub.co.uk
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: About 25
Ingredients
- 275g Dark chocolate (at least 54% cocoa), chopped up
- 150ml Double cream
- 25g Unsalted butter
- 2 tbsp Camp Coffee chicory & coffee essence
- 125g White chocolate, chopped up
- Edible gold leaf and edible gold shimmer powder for decorating the truffles
Method
Step 1
Place 150g (5¼oz) chopped dark chocolate in a large, heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water. Add the cream, butter and Camp essence and heat gently until just melted, stir until well combined. Cool and then chill until almost set, about 3-4 hours.
Step 2
Using a melon baller or teaspoon and with lightly oiled hands, mould into approx. 25 round balls and place on a tray lined with baking parchment. Chill until firm.
Step 3
Melt the remaining dark chocolate and white chocolate in 2 separate small bowls over 2 small saucepans of simmering water. Allow to cool slightly.
Step 4
Dip half the truffles in the dark chocolate and half in the white chocolate, using 2 forks to completely cover. Place on a tray lined with baking parchment and chill again until set.
Step 5
To decorate, place gold leaf on the dark truffles using a clean, dry paint brush and dust the white truffles with gold shimmer powder.
