Coffee Flavored Chocolate Truffles
- For the truffles
- 250 grams Dark couverture chocolate
- 250 grams Milk chocolate couveture
- 200 milliliters Whipped cream
- 2 tablespoons Instant coffee
- 100 grams softened butter
- 4 centiliters Rum
For the chocolates, chop both types of couverture chocolate. Heat the cream with the coffee, bring to a boil, then remove from the heat. Stir in the chopped chocolate and let it melt. Beat the butter until fluffy, stir in the rum and refrigerate for at least 2 hours.
Using a teaspoon, scoop out 40 portions and shape into balls, then refrigerate again.
For the coating, chop the milk chocolate couverture and melt about 2/3 of it over a hot water bath. Remove from the heat, stir in the rest of the chocolate and allow to melt. Using a chocolate dipping fork, dip the truffles into the chocolate and place on parchment paper. To decorate, chop the dark chocolate and melt. Let cool slightly and pour into a freezer bag. Cut a very small hole in the tip and decorate the truffles with very thin lines. Place a coffee bean on top of each truffle. Let dry fully, then serve.