Arabic coffee chocolate truffles

Arabic coffee chocolate truffles

العربي
دقائق20 تحضير · دقيقة5 طهي

If you do not have ground Arabic coffee, use a shot of espresso and for a stronger flavour, sprinkle a pinch of coffee grounds over the top of the finished truffles

انشأ بواسطة سبينس
وقت التحضير 20 دقائق
وقت التبريد 1-2 ساعات
وقت الطهي 5 دقائق
عدد الأفراد 16
مطبخ العربي
النظام الغذائي نباتي
إرشادات التحضير وصفة سهلة
المعلومات الغذائية (لكل حصة)
سعرات حرارية 143
دهون 10g
المشبعة 6g
بروتين 2g
الكربوهيدرات 11g
السكريات 5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد

المكونات

طريقة التحضير

تحميل PDF
1

Finely chop the dark chocolate and add to a heatproof bowl along with the butter and date syrup.

2

In a small saucepan over a medium heat, add the cream and coffee grounds. Bring to a gentle simmer. Strain the hot cream through a fine sieve into the bowl of chocolate. Set aside for 2 minutes to melt the chocolate. Stir until smooth and glossy. Cover the bowl with cling film and refrigerate for approx. 1-2 hours, or until firm enough to scoop.

3

Add the cocoa powder into a bowl for later. Line a tray with baking paper.

4

Using a small spoon or melon baller, scoop out portions of the chilled chocolate mixture approx. 1 tablespoon each. Roll them into balls between your palms, working quickly to prevent the chocolate from melting. Gently roll in the cocoa powder to evenly coat then place the truffles on the lined tray.

5

Return the tray to the fridge for 15-20 minutes for the truffles to firm up.

6

Serve the truffles at room temperature for the best texture and flavour. They can be stored in an airtight container in the fridge for up to one week or frozen for up to two months.