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
| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling Time | 1-2 hours |
| Cook time | 5 minutes |
| Serves | 16 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 143 |
| Fat | 10g |
| Saturates | 6g |
| Protein | 2g |
| Carbs | 11g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the dark chocolate and add to a heatproof bowl along with the butter and date syrup.
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.
Add the cocoa powder into a bowl for later. Line a tray with baking paper.
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.
Return the tray to the fridge for 15-20 minutes for the truffles to firm up.
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.
