Truffle recipe

175g (6oz) dark chocolate
5ml (1tsp ) instant coffee dissolved in 15ml (1tbsp) boiling water
85g (3oz) unsalted butter diced
Cocoa powder to roll truffles in
Makes about 12-15
Break the chocolate into a heatproof bowl and add the coffee liquid.
Put the bowl over a saucepan of hot water, don’t let the bowl touch the water and
heat very gently until the chocolate has melted.
Remove the bowl from the pan and beat in the butter, bit by bit.
Leave the mixture in a cool place until quite firm.
Sieve cocoa powder on to a work surface or board, and rub some cocoa
between the palms of your hands.
Take a teaspoon of the mixture and roll into a ball between the palms of your hands.
Roll in cocoa and put on a tray. Continue till all mixture is used up.
Put the finished truffles into the fridge to firm up.
Serve 3 truffles in sweet paper cases