Chocolate espresso truffles
|250 g||Dark chocolate|
|1 tbsp||Ground coffee beans|
|1 to dust||Cocoa powder, sifted, to roll|
- 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.