Where does the name come from?

It may surprise you that the name isn’t a translation from Latin, as a direct translation of truffle means Lump; these sweet treats were named after their uncanny resemblance to the mushroom. We are talking about the truffle you see on all fancy menus nowadays. The truffle fungus is found underground by the base of oak, hazel or beech trees. Conventionally, pigs were used to sniff out the truffles, but today, dogs can be trained to track them down. When dug out of the ground, they are covered in dirt and look like wonky little balls, which shows the visual link to the round, uneven, cocoa-covered chocolate truffles. Traditionally, the best truffles come from France, so it’s no wonder Escoffier and Dufour saw the visual similarities.

How the chocolate truffle has evolved

Today, you will see plenty of exciting truffle flavours, such as champagne, salted caramel, hazelnut and orange, lining the shelves of our supermarkets. Most chocolate brands like Cadbury’s, Thorntons, and Lindt offer various chocolate tray selections. However, an important thing to note is that not every chocolate with a filling is a truffle. For example, chocolate with a caramel or cream centre is not technically a truffle; it must have a ganache centre.

P.S. Don’t worry. Our coffee chocolate truffles use ganache; it’s only authentic truffles around here, folks!

Now, who’s ready for the recipe? Let’s go!

Ingredients:

½ cup (130ml) whipping cream

10-12 roasted coffee beans (crushed)

½ tsp honey

½ tsp vanilla extract

Pinch of salt

260 g milk chocolate (broken into squares)

75g cocoa powder

Method

1. Pour the cream into a saucepan over medium heat and bring to a boil.
2. Remove from heat and add coffee beans. Stir, and add the lid to infuse for 10 minutes.
3. Use a sieve to strain the cream into another saucepan, and add the honey, vanilla and pinch of salt.
4. Bring to a boil over medium heat.
5. Microwave the chocolate until partially melted. Do short blasts of 30 seconds, stirring each time.
6. Pour hot cream over chocolate and whisk until incorporated.
7. Cover the bowl with cling film and push it down to touch the top of the ganache.
8. Leave to set at room temperature overnight or at least 8 hours.

9. Use a teaspoon to scoop up equal-sized portions of the ganache.

10. Take your ganache lumps and roll between your hands, forming balls.

11. Sift the cocoa powder onto a plate and roll the truffles until evenly coated. You can roll these truffles in whatever you want; let your creativity run wild! We think chopped nuts, sprinkles or grated chocolate give these truffles an extra edge of deliciousness. You could even go the extra mile and drizzle on some melted chocolate for a guaranteed showstopper!

Keep in an airtight container (our Two Chimps storage tins are perfect!) for up to 7 days.