I’ve never quite understood this about myself – I don’t like coffee and usually avoid it completely, yet when it comes to coffee-flavoured sweets, I’m absolutely in! Especially truffles, which simply must appear during the festive season. I made these using leftover mascarpone I found in the fridge yesterday while doing some pre-holiday cleaning. These mascarpone coffee truffles are delicious – highly recommended.
Makes about 20 truffles.
Ingredients for mascarpone coffee truffles:
- 150 g dark chocolate
- 250 g mascarpone, at room temperature
- 1½ tablespoons instant coffee dissolved in 1 tablespoon hot water, cooled
- 1 tablespoon coffee liqueur
- 1 cup ground almonds (or hazelnuts), skins removed
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (a bain-marie). Set aside to cool slightly.
Briefly beat the mascarpone just until slightly lightened (only a few seconds). Add the cooled coffee and coffee liqueur and mix. Add the slightly cooled melted chocolate to the mascarpone mixture and mix until combined. Do not overmix or the mixture may split. Stir in the ground almonds.
Transfer the mixture to a bowl, cover with cling film and chill in the refrigerator until firm enough to shape into truffles.
Additionally:
- 200 g dark chocolate
- 2 tablespoons vegetable oil
Melt the chocolate with the oil over a bain-marie.
Shape the chilled mixture into truffles, coat them in the melted chocolate and place on baking paper until the chocolate sets. Decorate as desired and chill again before serving.
Enjoy!
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