Bitter Chocolate Truffles
Seth Price
ingredients
- 10 oz heavy cream
- 1 tsp instant coffee powder
- 14 oz bittersweet chocolate, chopped
- 4-8 flakes crushed red peppers
- 1 stick unsalted butter, softened
- unsweetened cocoa powder
directions
- 1
in a saucepan boil the cream and instant coffee until it reduces by half, remove from heat and stir in the chocolate until melted. add the butter and stir gently, then pour into a large flat tupperware. put in the fridge for aprox 60 minutes until chilled and set.
- 2
cut into rectangular blocks. roll them in cocoa powder. put them in the fridge for at least a half an hour to set shape. let soften before consuming
Source: Seth Price
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