Recipe of the Week - Chocolate Expresso Balls

A great recipe we have found courtesy of SBS. We tried it and it was absolutely delicious! Following this recipe it made around 35 balls.


Ingredients

200ml cream, at least 30% fat
250g dark chocolate couverture, 50% cocoa, chopped
200g milk chocolate couverture, 30% cocoa, chopped
100g soft butter
6 tbsp instant espresso powder
4 tbsp cocoa powder
2 tbsp icing sugar


Method

1. Bring the cream to the boil, add the chocolate and stir until it melts. Remove from heat and set aside to cool slightly.

2. Beat the butter with 2 tbsp espresso powder and stir into the chocolate cream. Chill for at least 1 hour.

3. Using a teaspoon, create 40 portions and shape each one into a ball. Roll each ball in espresso powder, cocoa powder and, finally, in icing sugar. Leave to cool before serving.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Source: SBS