Publications
Partners
- 260ml - (generous cup) whipping cream
- 20g - roasted coffee beans, crushed
- 5ml - honey
- 5ml - vanilla bean paste
- - pinch of sea salt
- 520g - good-quality milk chocolate
- 150g - cocoa powder
1 Heat the cream in a saucepan over medium heat and bring to a boil.
2 Remove from the heat and add the coffee beans. Place the lid on the saucepan and leave to infuse for 10 minutes.
3 Strain the cream into another saucepan, then add the honey, vanilla paste and sea salt and bring to a boil over medium heat.
4 In a microwave-safe bowl, partially melt the chocolate in the microwave on high in 30-second increments until it is 50% solid and 50% liquid.
5 Pour the hot cream over the chocolate, then whisk until the chocolate is completely melted and incorporated.
6 Cover with clingfilm touching the surface of the ganache and leave to set at room temperature for a minimum of 8 hours or overnight.
7 Roll teaspoons of the ganache into balls to make truffles.
8 Place the cocoa on a plate or in a shallow bowl, then roll the truffles in the cocoa powder to coat.
9 Store the truffles for up to 1 week in an airtight container below 25°C.
