What's more, with just six ingredients, they won't break the bank! To serve, it’s essential that you allow the chocolates to come to room temperature before servings, as cold truffles will not have the ideal texture or flavour. They'll also keep for up to 10 days in the fridge, if you can resist them for that long!
150g white chocolate, finely chopped
1/2 cup mascarpone cheese
2 tbsp coffee liqueur
1 tsp instant espresso powder, to taste
28g milk chocolate
1/2 tsp cocoa powder
- Melt the white chocolate in a bowl sitting above a pan of boiling water, stirring until smooth. Set the chocolate aside and allow to cool until just lukewarm.
- While waiting, dissolve half of the espresso powder in the liqueur.
- When the chocolate has cooled a bit, whisk in the mascarpone until smooth then add the espresso liqueur. Mix in the remaining powdered espresso, cover the bowl and place in the refrigerator overnight.
- The following day, grate the block of milk chocolate on the largest holes of a box grater. Toss the chocolate shavings with the cocoa powder.
- Now for the fun part! Scoop balls of the ganache with a spoon--a round measuring spoon works great-and roll quickly between your palms. If your hands get sticky quickly, dust your clean palms with a little powdered sugar between rolling.
- To finish, roll the truffles in the shaved chocolate/cocoa mixture.