Coffee Truffles



Semi-sweet chocolate (chopped) 6 tbsps
Sunflower oil 1 tsp
Whiping cream 2/3 cup
Coffeday Brew 3 tbsps
White chocolate (chopped) 6 tbsps
Brandy 2 tsps

Method of Preparation

To prepare the chocolate cups, place a bowl over a saucepan of hot water and melt the chocolate in oil. Keep stirring until smooth. Spread one layer of chocolate paste evenly over the inside of double thick baking paper cups. Refrigerate the cups for a while. Remove the cups from the refrigerator and spread a second layer of chocolate. Refrigerate to set. Once the chocolate layer is fully set carefully peel off the paper cups.

For the filling, bring cream and coffee to a boil in a saucepan. Stir until it is blended perfectly. Off the heat, stir in chocolate until it melts. Place the mixture over low heat and stir until it begins to bubble. Cool and beat in the brandy until it thickens.

Spoon into a pastry bag filled with a large star nozzle and pipe into chilled chocolate cups. Chill and serve.


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