Coffee Liqueur Chocolate Truffles
Perfect to gift loved ones at Christmas or just add to your arsenal of delicious things that love your body back as they’re made with beautiful ingredients.
Key Facts
- Great gift idea
- Vegan
- Dairy free
- Gluten free
Ingredients
- 200g chocolate (I used 72% Ombar Chocolate)
- 175ml full fat coconut milk
- 40ml cold brew coffee liqueur (I get mine from Conker Distillery)
- If not using coffee liqueur choose 80-90% chocolate & add 2 tablespoons of maple syrup
- Another 250g 72% chocolate for the coating
Preparation
01
Warm the coconut milk in a pan until just about to simmer. Pour over your chocolate (chopped & in a bowl) along with the coffee liqueur. Whisk until smooth.
02
Pour into silicone moulds. I used heart shaped ice cube ones & freeze for at least 3 hours.
03
When ready to dunk your centres place a plate in the freezer for 10 minutes.
04
Meanwhile melt the coating chocolate in a bowl over a pan of boiling water then leave to cool for 5 minutes.
05
Grab your cold plate & lay a piece of parchment paper over the top. Pop out your truffle centres & 1 at a time dip into the melted chocolate before quickly placing on the cold plate to harden. I use 2 forks for this which allows excess chocolate to drip off.
06
Continue until all are coated then drizzle over the last bits of melted chocolate as decoration.
Keep in the fridge if not planning to use within a couple of days, or freeze them for up to 3 months taking them out 30 minutes before serving them.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
