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Chocolate and Drambuie truffles

Chocolate and Drambuie truffles

PT1H

1
Start the truffles by combining the cream and butter in a pan. Place the chocolate in a large bowl. Bring the cream and butter to the boil, then pour over the chocolate. Add the coffee and whisk well
  • 200ml of double cream
  • 80g of butter
  • 300g of bitter chocolate
  • 1 tsp instant coffee powder
2
Place the bowl on top of another one filled with ice cubes and a bit of cold water. Whisk the chocolate mixture energetically until it starts to thicken (about 5 minutes) then add the Drambuie
  • 4 tbsp of Drambuie
3
When the mixture is thick enough to hold its shape, spoon into a piping bag. Cover a tray with cling film, pipe 30 truffles onto it then leave in the fridge to set
4
When set, roll the truffles onto a plate and cover with the cocoa powder. Shake them, four at a time, in your hand to loosen any excess cocoa. Store in a container in the fridge, until ready to serve
  • 6 tbsp of cocoa powder

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Chocolate truffle

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