Chocolate truffles are a luxury for Christmas and make a great stocking-filler for loved ones. I have started practicing recipes for Christmas and this is already one of my favorites. This is also a great recipe to make with younger siblings if they like to get their hands a little messy! If you want to make these child-friendly you can easily swap out the alcohol and coffee for 10ml more of double cream, and use milk chocolate instead. Instead of rolling the truffles in cocoa powder, you can roll them in crushed 99 Flakes. Use your creative licence! This recipe makes about 15.
Ingredients:
100ml double cream
25g light brown sugar
150g dark chocolate (70%)
30g unsalted butter
4 tbsp Kahlua
2 tbsp espresso
Sifted cocoa powder for decoration
Method:
- Add your finely chopped chocolate, butter, Kahlua and espresso to a heatproof bowl.
- Bring the double cream and sugar to a boil in a saucepan. Pour the hot liquid over the chocolate and mix until everything is melted and glossy.
- Transfer into a flat dish with high sides and leave to cool for about 3 hours in the fridge.
- Once the mixture has cooled, roll teaspoons of the mixture into balls. Then place the ball into the cocoa powder and roll it until it is fully covered. You can store these truffles for up to a week in an airtight container in the fridge.