If I was sent to a desert (dessert hahah) island and could only bring one chocolate dessert, I think I'd choose this one. Decadent chocolate and coffee flavour mesh together in this super easy recipe. I used Cyprus coffee, but you can use any type of coffee you wish. —[email protected]
about 35-50 truffles
grams finely chopped dark chocolate
unsalted butter, room temperature
Cyprus coffee (any type of coffee is OK)
In This Recipe
Prepare your coffee.
Put the chocolate, coffee, salt in a bowl.
Gently heat the heavy cream bringing it to a very light simmer.
Add the cream, vanilla and 2 tsps of coffee to the chocolate and stir it so the mixture becomes smooth.
Let the mixture completely cool. Let it cool outside the fridge for about 30 minutes, then place it in the fridge, until the texture becomes like a thick spread.
With a teaspoon, take a little spoonful of the ganache, shape into a ball and roll in cocoa