John Myers
Ingredients for 1 servings:
- 400 g white chocolate coating
- 200 g cream
- 2 tbsp instant coffee powder
- 30 ml liqueur, e.g. Southern Comfort
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
Chocolate truffle cream, with three variations
Melt half of the chocolate coating. Heat a little cream with the instant coffee until it is completely dissolved. Add the remaining cream to 130g and stir into the chocolate coating. Pour the mixture halfway into a screw-top jar. Leave to set in the fridge, ideally overnight. Melt the remaining chocolate coating, mix with the cream and liqueur, carefully pour it onto the first layer, e.g. let it run over the back of a spoon, and leave to set in the fridge. For me, the above quantity makes three almost full 220ml screw-top jars. The result is a super-tasty spread (which can also be eaten on its own in dark hours). Shelf life in the fridge is at least 2 months, we have not managed any longer. Shelf life could be extended by using cooking cream and working in a sterile environment. Variations: * with dark chocolate coating, Grand Marnier, grated orange peel = orange truffle * with white chocolate coating and champagne/sparkling wine (reduce slightly for a more intense taste) = sparkling wine truffle * with milk chocolate coating and rum = rum truffle
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