About this recipe:These truffles are packed full of chocolatey goodness. They are made by forming balls from a mixture of double cream, butter, chocolate and instant espresso powder. These are great for an after dinner treat or as a food gift.
Makes: 45 truffles
250ml double cream
30g unsalted butter
115g cooking chocolate
460g dark chocolate chips
2 tablespoons instant espresso powder
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Combine the double cream, butter, cooking chocolate, chocolate chips and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
Line a baking tray with greaseproof paper. Scoop small balls of the chocolate mixture onto the greaseproof paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.