As we all know, coffee and chocolate are best mates. Especially when they are the main ingredients in that festive favourite – truffles. Well, just wait till you try our gloriously spicy, melt-in-your-mouth version of this classic treat – made with love and a cup of CRU.
And if you can bear to give them away, they make the perfect edible Christmas gift to wow your coffee-loving, chocoholic friends. To show you how to make them step by step, just watch our video below. One for you, two for me…
Ingredients400g dark chocolate - chopped
250ml double cream
4 allspice berries
1 star anise
1 stick of cinnamon
1 tablespoon of golden caster sugar
30ml filtered CRU Peruvian Cajamarca coffee (beans or ground)
Cocoa powder to coat the truffles
- Begin by toasting the spices in a saucepan.
- Add double cream to the toasted spices and then place back on the stove.
- Heat the cream until scalded and then remove from heat and allow to infuse for 30 minutes. (*For best results leave to infuse overnight.)
- Once infused, add the clementine zest and the caster sugar. Mix in well.
- Place the mixture back on the stove and bring up to a simmer.
- While heating the mixture, place 300g of dark chocolate in a heatproof bowl and make your filtered coffee.
- Add the warm cream mixture to the chocolate through a sieve and then add your filtered CRU Peruvian Cajamarca coffee. Leave to sit for 5 minutes with a plate covering the bowl.
- Carefully stir the chocolate ganache until all the cream is incorporated. Pour into a square dish and place in the fridge to set.
- Once set, use a melon baller to create spheres of chocolate and place them on a baking tray lined with parchment paper.
- Roll each chocolate ball gently in your hands to form a nice smooth truffle.
- Place 100g of the remaining dark chocolate into a bowl and melt over a bain-marie.
- Drop your truffles into the melted chocolate and coat evenly. Using a fork to remove them, drain them before placing back on the baking parchment. Once you’ve done them all, place the tray in the fridge to set.
- When set, drop each truffle into a bowl of cocoa powder and roll around to coat them thoroughly.
- Then pick them out and they are ready to wrap and give away. Or not!
- To wrap these gorgeous truffles, transfer them into petit four cases and place them gently into a gift box lined with tissue paper or non-stick baking paper. Put on the lid and decorate as you please, remembering to add a label. Tell the lucky recipient to keep these fresh Spiced Espresso Truffles in an airtight container in the fridge and eat them within seven days.
Join the merrymaking…
Remember to share the love by posting your festive images on social media with #CRUMOMENTS and tag us @crukafe. Whether it’s a photo of one of your CRU merry makes, decorating the Christmas tree, drinking New Year’s Eve CRU cocktails or simply sharing a jolly moment with a friend over the holidays, we can’t wait to see them. Need inspiration? Check out our Merry Christmas Hub to see some of the amazing #CRUMOMENTS already posted by other CRU fans.
Send us as many festive images as you like by midnight on 31st December and each time you do, we’ll enter you in our competition to win free CRU coffee for a whole year*. Good luck!
You’ll also find all 12 of our delicious Christmas-inspired recipes on our Merry Christmas Hub - which one will you try next? Time to get creative…
*See the competition rules at crukafe.com/tandc