Chocolate Coffee Truffles

You can replace the coffee liqueur with cooled espresso, or your favourite liqueur.

Hands-on time 30min, plus cooling and chilling. Cooking time about 10min. Makes about 24

FOR THE TRUFFLES 100g dark chocolate, chopped 25g icing sugar 40g butter, softened 50ml double cream 2tbsp coffee liqueur TO COAT 100g dark or white chocolate, finely chopped 15g butter Icing sugar Cocoa powder

1 To make the truffles, melt the chocolate in a heatproof bowl set over a pan of barely simmering water.

Remove from heat and stir in the icing sugar and butter, to melt, followed by the cream and coffee liqueur. Whisk for 1-2min until thickened, then cover and chill until just firm, about 40min.

2 Line a large baking tray with baking parchment. Using a teaspoon, scoop out heaped portions of chocolate mixture and roll into balls; arrange on the lined tray (you should have about 24). Chill again until firm.

3 To coat with chocolate, melt the dark/ white chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and stir until just combined.

4 Working one at a time, drop a truffle into the melted chocolate, roll to coat and quickly lift out with a fork. Shake a few times to remove excess chocolate,

then return to the lined tray. Repeat with remaining truffles and chill until firm. Alternatively, roll truffles in icing sugar or cocoa powder to coat. Keep chilled.

PER TRUFFLE 80cals, 1g protein, 5g fat (3g saturates), 7g carbs (7g total sugars), 0g fibre TO STORE Store in an airtight container in the fridge for up to 2 weeks.