Events and Celebrations

  • 200 g (7 oz) plain dark chocolate
  • 150 ml (¼ pint) double cream
  • 25 g (1 oz) butter
  • 1 tablespoon cream liqueur
  • 1 tablespoon coffee liqueur
  • 12 chocolate coffee beans
  • 300 g (10 oz) milk chocolate

Melt the plain dark chocolate in a bowl over a pan of simmering water (see page 10). Heat the cream until it reaches boiling point, then remove from the heat. Add the butter to the melted chocolate and stir until combined, then stir in the cream.

Divide the chocolate into 2 rectangular sealable containers. Add the cream liqueur to one container and the coffee liqueur to the other and mix each in well. Chill for at least 2 hours until firm.

Use a melon baller or 2 teaspoons to scoop out 6 cream liqueur truffles and arrange them on a paper-lined nonstick baking sheet. Repeat with the coffee liqueur truffles.

Melt the milk chocolate in a bowl over a pan of simmering water. Stir well, then, holding 1 truffle at a time on a fork over the bowl, spoon melted chocolate over the top to coat it. Place each truffle on a piece of waxed paper on a nonstick baking sheet. Press a chocolate coffee bean into the top of each truffle.

Leave the truffles for at least 1 hour, until the coating has set. Put them in petit-four cases and pack into a gift box or tin.

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