Espresso Coffee Truffles

Directions

1. 1
   In a saucepan slowly bring the cream to the boil.
2. 2
   Turn off the heat and add the coffee and chocolate.
3. 3
   Stir with a whisk until the mixture becomes smooth and the chocolate has melted.
4. 4
   The liquid should have become slightly lighter and shinier at this stage.
5. 5
   Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature.
6. 6
   See Cook's note*.
7. 7
   Beat the mixture with an electric whisk for about 1 minute or until it changes color.
8. 8
   Line a square plastic container with baking paper and pour the chocolate mixture into it.
9. 9
   Leave to set in the refrigerator for 2 hours.
10. 10
    You can test this by pressing the top with your fingers.
11. 11
    Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch.
12. 12
    Then cut these into cubes.
13. 13
    Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated.
14. 14
    The truffles can be kept for about 2 weeks.
15. 15
    *Cook'snote: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes.