1. Chop the chocolate (or use nibs) and put into a large bowl. In a small saucepan over a low heat, warm the cream and butter until the butter melts, remove from heat.
2. Pour the hot cream and butter over the chocolate. Stir together until you have a smooth mixture. Add the coffee and stir to dissolve it. Allow to cool and chill for 3 to 4 hrs.
3. To shape the truffles, dip a teaspoon in hot water and scoop up spoonful of the mixture, then drop the truffles onto baking parchment. While still soft roll the truffles in coatings of your choice, like lightly toasted desiccated coconut, nibbed almonds, or cocoa, then chill on baking parchment.
4. The truffles will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.