Chocolate Dessert

Kirsten Tibballs' espresso chocolate truffles with honey and vanilla

Name: Easy chocolate and coffee truffles recipe
Yield: 50
Ingredients: 260ml thickened cream; 20g roasted coffee beans, crushed; 1 tsp runny honey; 1 tsp vanilla bean paste; 520g milk chocolate; 150g Dutch cocoa powder

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Espresso chocolate truffles with honey and vanilla — Images and text from Chocolate All Day by Kirsten Tibballs, photography by Armelle Habib. Murdoch Books RRP $49.99.

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by Kirsten Tibballs

CHEF

Nov 30, 2023

“Surrender yourself to these simple and irresistible morsels – the most indulgent way to get a coffee hit. Small in size but big on flavour, these to-die-for truffles are laden with chocolate and coffee goodness and mellowed with a touch of honey and vanilla. They also make excellent gifts, if you can bring yourself to part with them.” – Kirsten Tibballs

260ml thickened cream
20g roasted coffee beans, crushed
1 tsp runny honey
1 tsp vanilla bean paste
520g milk chocolate
150g Dutch cocoa powder

Method

1.

Bring the cream to the boil over medium heat in a small saucepan. Remove from heat and add the coffee beans. Place the lid on the saucepan and leave to infuse for 10 minutes. Strain the cream into another small saucepan, then add the honey, vanilla and a pinch of salt flakes and bring to the boil over medium heat.
2.

In a microwave-safe plastic bowl, partially melt the chocolate in the microwave on high in 30-second increments until you have 50 percent solids and 50 percent liquid. Pour the hot cream over the chocolate, then whisk until the chocolate is completely melted and incorporated.
3.

Cover with plastic wrap touching the surface of the ganache and leave to set at room temperature for a minimum of 8 hours, or overnight. Roll heaped teaspoons of ganache into balls to make truffles. Place the cocoa on a plate or in a shallow bowl, then roll the truffles in the cocoa powder to coat.

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Recipe Notes

Begin this recipe at least 8 hours ahead. Store in an airtight container at room temperature for up to 1 week. “If you have hot hands, cool them on a bag of frozen peas before rolling the truffles. The coffee can be replaced with spices, such as cinnamon, star anise or vanilla. Instead of cocoa powder, roll the truff les in crushed roasted nuts”