Chocolate & coffee truffle pots
Ingredients
- Step 1 200g dark chocolate
- Step 2 100ml strong coffee
- Step 3 4 tbsp favourite spirit, such as rum, brandy , Disaronno
- Step 4 400ml double cream
- Step 5 2 tbsp golden caster sugar
- Step 6 cocoa powder , to serve
Calories: 543
Carbohydrate: 28 g
Protein: 3 g
Fat: 45 g
Cook time: 20 minutes
Prep time: minutes
Total time: 20 minutes
Servings: 6
TAGS
Dessert
Dinner
Treat
french
Josh Eagleton
10-30 minute
6 serving
600 kcal or less
Alcohol
Barney Desmazery
Booze
Boozy
Brandy
Brandy or Disaronno
coffee
Dark chocolate
Dessert
Indulgent
Main
Pud
Pudding
Quick
Rum
Directions
- 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.
- 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.