Cocoa-coated coffee liqueur truffles
- Break both types of chocolate couverture into pieces and put into the blender jug. With the measuring beaker in place, chop for 10 seconds/ speed setting 8. Then, with the measuring beaker in place, melt for 5 minutes/speed setting 2/50 °C. Add the butter, coffee liqueur and vanilla pulp and, with the measuring beaker in place, mix for 45 seconds/speed setting 4 until you have a smooth mixture.
- Decant the truffle mixture into a bowl and chill for 3 hours in the refrigerator, until the mixture is firm enough to be moulded. Put the cocoa powder into a deep dish.
- Once the truffle mixture has cooled, cut out small portions with a teaspoon and roll into balls using the flat of your hand. Then roll the balls in the cocoa. Chill until ready to serve.
The truffles taste even more sophisticated if you add 1 teaspoon of ground cardamom to the cocoa powder and roll the truffles in this mixture.
Bon appétit with Monsieur Cuisine