These indulgent truffles are intended to be served at the end of a meal with coffee and are ideal for rounding-off any romantic Valentine's day diner. Alternatively, they can also be served with champagne before the meal.
Chocolate TrufflesServes: 4–6
One final recipe, to go with the coffee... and what could be better than a classic chocolate truffle?
Ingredients:335g (12 oz) good quality dark chocolate (at least 75% cocoa solids)
120ml (1/2 cup) strong black coffee
115g (4 oz) unsalted butter, finely diced
115g (4 oz) ground praline powder (set sugar syrup ground to a powder)
1 dessertspoon brandy (or rum)
3 tbsp double cream
60g (2 oz) dark chocolate, chopped
60g tablespoon cocoa powder
Method:Chop the dark chocolate and combine in a pan with the coffee. Set the pan over low heat and cook, stirring, until the chocolate is just melted. Take of the heat and allow the mixture to cool slightly before working in the butter.
Finally stir in the praline powder and the brandy (or rum), followed by the cream. Be careful when adding the cream not to over-stir or the mixture will be too liquid to shape.
Take a teaspoon of the mixture and turn onto a sheet of greaseproof (waxed) paper. Shape into balls. Continue until all the mixture has been used up.
Melt the remaining chocolate in a bain-marie (double boiler) or in the microwave. Take off the heat and allow to cool slightly.
Scatter the cocoa powder over a large plate or on a sheet of greaseproof (waxed) paper.
Place a teaspoon of the melted chocolate in the palm of your hand. Roll the truffle in this to coat, then roll in the cocoa powder to dust evenly. Transfer to greaseproof paper to set (this will give a crisp coating). Continue in this way until the filling and coating has been used up.
Serve as an accompaniment to coffee to round-off your meal.
Pork Tenderloin with Prunes (Pork)
Chocolate Truffles (to serve with coffee)