Chocolate espresso truffles
12/8/2007
Ingredients
| 50 g | Butter |
| ⅓ cup | Cream |
| 250 g | Dark chocolate |
| 1 | Egg, yolk |
| 1 tbsp | Ground coffee beans |
| 1 to dust | Cocoa powder, sifted, to roll |
Directions
- Place butter, cream and chocolate in a heatproof bowl and melt. You can do this either in the microwave or over a saucepan of simmering water.
- Whisk until smooth. Add egg yolk and ground coffee beans and stir to combine.
- Chill mixture for 1 hour until set. Form mixture into small even-sized balls. Roll truffles in cocoa.
- Store covered in the refrigerator until ready to serve.
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