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Makes
about 35-50 truffles
Author Notes
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. —christina@afroditeskitchen
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Ingredients
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226
grams finely chopped dark chocolate
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1 cup
whipped cream
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2 tablespoons
unsalted butter, room temperature
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1/2 teaspoon
vanilla
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2 teaspoons
Cyprus coffee (any type of coffee is OK)
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a pinch
of salt
Directions
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Prepare your coffee.
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Put the chocolate, coffee, salt in a bowl.
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Gently heat the heavy cream bringing it to a very light simmer.
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Add the cream, vanilla and 2 tsps of coffee to the chocolate and stir it so the mixture becomes smooth.
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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.
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With a teaspoon, take a little spoonful of the ganache, shape into a ball and roll in cocoa
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