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.And if you can bear to give them away, they make the perfect edible Christmas gift to wow your coffee-loving, chocoholic friends. One for you, two for me… Ingredients (makes one tray) 400g dark chocolate - chopped 250ml double cream 2 cloves 4 allspice berries 1 star anise 1 stick of cinnamon Clementine zest 1 tablespoon of golden caster sugar 2 shots of CRU Light Roast Cocoa powder to coat the truffles Method 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. Once infused, add the clementine zest and 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 coffee. Add the warm cream mixture to the chocolate through a sieve and then add your CRU Light Roast coffee. Leave to sit for 5 minutes. Carefully stir the chocolate ganache until all the cream is incorporated. Place in the fridge to set. Once set, use a melon baller to create spheres of chocolate and roll each chocolate ball gently in your hands to form a nice smooth truffle before dusting with cocoa powder or coating with melted chocolate. They’re now ready to eat, or giveaway as edible gifts.
