Coffee & Lemon Truffles

Name: Coffee & Lemon Truffles
Yield: Makes 80 truffles
Cuisine: Italian
Ingredients: Crushed coffee beans, edible gold powder and Rococo Argent Assortment Dragees, to decorate (optional); 75 g softened unsalted butter, diced; 52 g liquid glucose or honey; 390 g Valrhona Caramelia chocolate (stockists); A pinch of Fleur de Sel salt (we use Halen Môn from Anglesey); 52 g liquid glucose or honey; 135 ml freshly squeezed lemon juice (you will need approximately 3 lemons); 22 g freshly crushed (not ground) medium-roast Arabica coffee beans; 500 g good quality dark or milk chocolate, tempered, for chablon and dipping; 135 ml freshly squeezed lemon juice (you will need approximately 3 lemons)

Preparation info

Makes
80
truffles

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

These truffles have a wonderful flavour; a soft caramel texture and a lemony tang, with a gentle hint of coffee. They remind me of Dutch Hopjes sweets, or espressos with lemon zest, which are served in bars in Rome or Sicily. They need to be made two days before eating.

Ingredients

500 g good quality dark or milk chocolate, tempered, for chablon and dipping
135 ml freshly squeezed lemon juice (you will need a

Europe
Italy
Rome
Gluten-free
Sicily
Chocolate
Vegetarian
Mediterranean

Method

Make a chablon base with the tempered chocolate, and place the frame on top of the chablon before it sets.

Place the lemon juice and crushed coffee beans in a small heavy-based saucepan and gently heat until it is almost boiling. Remove the pan from the heat, cover with clingfilm or a close-fitting lid and leave to infuse for 30 minutes. Pour the coffe