These truffles will keep well in the fridge for up to one week in an airtight container.
Ingredients
- 100ml cream
- 250g (9oz) plain chocolate, broken into squares (at least 70% cocoa solids)
- 25g butter
- 4 tblsp Coole Swan liqueur
For the Coating:
- 225g (8oz) plain chocolate, broken into squares (at least 70% cocoa solids)
- Cocoa powder, for dusting
Method
- Place the cream in a pan, bring to the boil. Reduce the heat, then whisk in the chocolate and butter until smooth and melted. Stir in the Coole Swan and transfer to a bowl. Leave to cool completely, whisking every 20 minutes so that the butter will be evenly distributed. Cover the bowl with clingfilm and chill for 2-3 hours, until set firm, stirring occasionally to present a skin from forming.
- When the mixture is cold and set, use a melon baller to scoop it into 1.75cm (¾in) balls. Make sure to dip the melon baller in hot water to give the chocolate mixture a better shape. Arrange on a baking sheet lined with non-stick parchment paper.
- To make the coating, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave. Leave to cool a little, then dip the truffles in the melted chocolate and quickly roll in the cocoa powder. Place in the fridge to set.
- To serve, arrange the truffles on a plate to hand around to guests while they are enjoying their coffee.
- Cook Ahead: These truffles will keep well in the fridge for up to one week in an airtight container. They can also be frozen very successfully, but should always be left at room temperature to thaw out completely.
