Mmmm two of the best consumables in the world besides cheese- coffee and chocolate! Although coffee and chocolate is a common trend in foods, it is not easy to make perfectly delicious truffles especially when this recipe calls for you to use coffee instead of cream to make these lactose-free tastes of heaven.

In this recipe, it has been made with both 60 percent dark chocolate and high-quality milk chocolate. It is clear that dark chocolate wins overall as it produces an intensely flavored bonbon that is guaranteed to be mouth watering and a black coffee and dark chocolate addict’s dream come true.

However, if you prefer to put plenty of cream in your coffee and enjoy chocolate with less kick, making this recipe with milk chocolate will be better for you. All you have to do is reduce the coffee by 1/3 and use milk chocolate.

Recipe

What You Need

7 oz dark chocolate, chopped
1/2 tbsp. salted or unsalted butter
1/3 cup coffee or espresso, depending on how strong you want the coffee flavor (or 1 tbsp. and 2 tsp. if using milk chocolate)
1/2 cup unsweetened cocoa

What To Do

Firstly, put the chocolate into a bowl suitable for a blender. Place the coffee in a pan over medium heat until it is hot but not simmering and remove from the heat. Another method to heat the coffee can be placing it in the microwave for 30 seconds.

Pour the heated coffee over the chocolate and blend until the consistency becomes smooth.

Now add the butter and stir until the butter is well incorporated into the chocolate and coffee mixture. Make sure there are no lumps and that the chocolate is melted. Let the mixture stand at room temperature for one or two hours or until it has set and is firm.

Once the ganache is set, scrape a spoon across the surface. Dust your hands with cocoa and quickly press the truffle with your fingertips into 1 inch balls. Roll the balls in the cocoa until they’re well coated.

Now place the truffles on wax paper to set for several hours. You can store them in the refrigerator in an airtight container for around a week or freeze them for a month or so. Enjoy!