makes
40
makes
40
serves
Ingredients
- 200 ml cream, at least 30% fat
- 250 g dark chocolate couverture, 50% cocoa, chopped
- 200 g milk chocolate couverture, 30% cocoa, chopped
- 100 g soft butter
- 6 tbsp instant espresso powder
- 4 tbsp cocoa powder
- 2 tbsp icing sugar
Instructions
Bring the cream to the boil, add the chocolate and stir until it melts. Remove from heat and set aside to cool slightly.
Beat the butter with 2 tbsp espresso powder and stir into the chocolate cream. Chill for at least 1 hour.
Using a teaspoon, create 40 portions and shape each one into a ball. Roll each ball in espresso powder, cocoa powder and, finally, in icing sugar. Leave to cool before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
