Coffee and chocolate, an indulgent perfect pairing. These mocha choccies make the most perfect gift just pop them in a small box or a cellophane bag and tie some ribbon around them a you have a beautiful tasty homemade gift. They have a beautiful mouth feel and a punchy coffee kick!
So the first time that I made these chocolates I did them as a traditional truffle, by making the mocha truffle popping the mixture into the fridge for a few hours and then rolling into balls and covering them in cocoa powder. However I decided to give thee ones a chocolate coating. I used a silicone mould because, well because I collect a ridiculous amount of bakeware (seriously I need to stop). Alternatively if you don’t have a chocolate mould you can use an ice tray or jut did the refrigerated truffle mixture and did into some tempered chocolate. You can also use dark chocolate to coat the truffle in, just make sure you temper it to the correct temperature. Which brings me onto tempering chocolate, if you’ve never tempered chocolate before then I would recommend watching a You Tube tutorial as I’ll be honest I don’t make it to clear in the instructions.
Now, you can also add more or less coffee in these truffles, personally I think tat there is just the right amount. However it does have quite a strong coffee taste so you might want to add a little less.
• 100ml double cream
• 25g light muscovado sugar
• 150g dark chocolate, chopped
• 25g soft butter
• 4tbsp strong coffee or espresso, cooled
- 130g milk chocolate (for coating)
1. Firstly, temp the chocolate. Place 100g of the milk chocolate over a pan of simmering water until it reaches 45°C.
2. Then remove from the heat and add the remaining milk chocolate and stir until melted and at 29°C.
3. Then pour into a chocolate mould and sort of wiggle it a bout to coat the mould completely, then tip out the excess. (You might find it more useful to watch a You Tube tutorial on this).
4. Then leave to set in the fridge for at least an hour.
5. In a pan, heat the cream and sugar until just boiling and then take off the heat.
6. Put the chocolate, butter and coffee in a bowl, pour over the hot cream, set aside for 2 minutes. Then stir until glossy.
7. Pour the mixture into the chocolate mould and set aside in the fridge.
8. Once set temper more chocolate for the base of the truffles, scrap off the excess and set in the fridge for at least an hour, or until set.
9. Then remove from the fridge and the mould and enjoy.