Fairtrade Espresso Chocolate Truffles Recipe
These Fairtrade Chocolate Truffles are perfect after a special meal or also make a lovely homemade gift. The combination of white and dark chocolate and silky coffee-flavoured truffle is absolutely delicious, and is especially irresistible if you are a coffe-lover like me!
Makes 25 Truffles
125ml Double Cream
30g Fairtrade Whole Espresso Beans
200g Fairtrade White Chocolate (chopped)
275g Fairtrade White Chocolate (tempered*)
150g Fairtrade Dark Chocolate (tempered*)
1 tbsp brandy (optional)
*Read our ‘How to temper chocolate at home‘ blog post
1. Pour the cream and 50g of espresso beans in a small pan and bring to just under boil. Leave for 10 minutes and heat again to just under the boil.
2. Place 200g of chopped white chocolate in a bowl and pour over the hot cream using a sieve to catch the espresso beans.
3. Add the brandy and leave to cool. When the chocolate is melted, whisk to form a smooth ganache and leave for 15 minutes to firm up.
4. To form the truffles, use a 5mm nozzle piping bag to pipe out even blobs onto a lined baking tray and chill for 20 minutes.
5. Dip each ball of ganache into the tempered dark chocolate using cold hands or a dipping fork and place on a cooling rack to set.
6. Dip each ball in tempered white chocolate and place on a baking tray to set.
7. Sprinkle each truffle with ground espresso beans, serve and enjoy!
The dark chocolate will show through the final white chocolate layer of the truffle, but this is intentional, and is enhanced by the sprinkling of ground espresso.
If you manage not to eat them all at once… the truffles can also be stored in an air-tight container or the fridge, but remember to remove at least 30 minutes before serving as they are best served at room temperature.