Mocha truffles
Makes: 36
Prep time: 15 minsTotal time: 
Photographed by Martin Poole
Mocha truffles
Recipe by Lucy Jessop
Makes: 36
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
93Kcal
Fat
7gr
Saturates
4gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
0gr
Salt
0gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 200ml double cream
- 50g light muscovado sugar
- 300g 70% dark chocolate, chopped
- 50g soft butter
- 4 tbsp strong coffee or espresso, cooled
- 2 tbsp Tia Maria or Kahlúa
- 4 tbsp cocoa, sifted for coating
Step by step
Get ahead
Store in an airtight container in the fridge for up to a week. They can also be frozen.
- In a pan, heat the cream and sugar until just boiling; take off the heat.
- Put the chocolate, butter, coffee and liqueur in a bowl, pour over the hot cream, set aside for 2 minutes. Then stir until glossy. Cool, then chill for 2 hours until firm.
- Roll teaspoonfuls of the mixture into balls. Then roll in cocoa and transfer to an airtight container lined with baking paper. Chill until ready to wrap.
