Dark Chocolate Truffles with Angostura Bitters

• 12 oz/340 g dark chocolate
• 2 tsp instant coffee dissolved in

Break the chocolate into a heatproof bowl, and add the coffee liquid. Put the bowl over a saucepan of hot water, and heat very gently until the chocolate has melted. Remove the bowl from the pan and beat in the butter, bit by bit. Beat in the Angostura bitters and leave the mixture in a cool place until quite firm.

Sieve the cocoa powder over a work surface and rub some between the palm