from Cook Yourself Thin
Ingredients:
200 g quality organic Dark Chocolate 70% cocoa mass is good
6 tablespoons strong black Coffee such as espresso
2 tablespoons clear Honey such as Acacia
cocoa powder to dust
Method:
1. Melt your chocolate in a large heatproof bowl over a pan of hot water before removing it and setting it aside. At this stage, it should appear like a liquid pool of chocolate.
2. Gently (it’s always best to be gentle with this delicate friend) pour in the coffee and using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
3. Gently add the honey one tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate in the bowl. The whole process will not take more than a couple of minutes at most.
4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
5. Prepare a clean surface on which to roll out the truffles, and sieve 3 generous tablespoons of cocoa powder onto it.
6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble sized ball. Roll this through the cocoa powder until fully coated and pop into a bowl or jar.
7. Repeat the process until all the mixture is used up and store in the fridge.
About Amilia Evanov
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