Mocha chocolate truffles
Preparation Time: 60 minutes
Cook Time: 0 minutes
Serves: Makes about 40
A rich and decadent dessert that can be enjoyed whenever.
Ingredients
1 hot milk sponge cake
250ml fresh double-thick cream
300g white chocolate, coarsely chopped
15ml instant coffee granules
15ml rum or sherry
300g white chocolate, melted, for coating
Method
- Place sponge cake into a food processor to make crumbs.
- Combine cream and chopped chocolate in a small, heavy-based saucepan. Bring to the boil. Remove from heat and stir until chocolate has melted.
- Dissolve coffee in a little hot water and add to chocolate mixture. Transfer mixture to a mixing bowl. Add cake crumbs and rum and mix in. Place in refrigerator for about 30 minutes to firm up.
- Roll heaped teaspoonsful of mixture into balls.
- Dip balls in melted chocolate to coat and refrigerate for about 30 minutes until set. Drizzle with extra melted chocolate, if preferred. Serve in small paper cups.
