Chocolate-coffee truffles
12 servings
330 minutes
Chocolate-coffee truffles are an exquisite treat born at the intersection of refined French pastry tradition and a passion for aromatic coffee. Rich dark chocolate combined with creamy tenderness creates a velvety texture, while espresso adds a subtle bitterness that awakens the taste buds. These truffles are perfect for elegantly finishing a dinner, paired with a cup of freshly brewed coffee or a glass of dessert wine. With their delicate balance of sweetness and bitterness, they make an exquisite gift or special treat for connoisseurs of refined flavors.
1
Break the chocolate into small pieces and put it in the blender with the butter. Chop it.
- Dark chocolate: 250 g
- Butter: 6 tablespoons
2
In a small pot, mix cream, coffee, and salt. Bring to a boil and pour over the chocolate. Whip again and transfer to a bowl. Leave in a cool place for 2 hours.
- Extra-thick cream 48% fat: 0.5 glass
- Instant espresso powder: 4 teaspoons
- Salt: 0.3 teaspoon
3
Grease a large baking tray with oil and line it with parchment.
- Butter: 6 tablespoons
4
Transfer the mass to a pastry bag and pipe low cones. Refrigerate for at least 3 hours.
5
Sift the cocoa and roll the truffles one by one, then place them on a plate.
- Cocoa powder: 1 glass
