Chocolate & coffee truffle pots
- Barney Desmazery
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Serves 6
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 3.5 out of 5.12 ratingsRate
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What better way to finish a meal than rich chocolate truffles and coffee? This easy dessert combines the two
Easily halved
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g dark chocolate
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100ml strong coffee
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4 tbsp favourite spirit, such as rum, brandy
Disaronno
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400ml double cream
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2 tbsp golden caster sugar
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cocoa powder
to serve
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Nutrition: per serving
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kcal543
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fat45g
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saturates25g
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carbs28g
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sugars27g
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fibre1g
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protein3g
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salt0.04g
low
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Method
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step 1
Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
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step 2
To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.
Recipe from Good Food magazine, December 2007
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A star rating of 3.5 out of 5.12 ratings
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