Accident or not this combination works and it’s the perfect palette pleaser. Both coffee and vanilla add strength of flavour. Be it cakes biscuits or ice cream, coffee and vanilla work beautifully as background flavours but why not extract them both to create an exclusive culinary role as independent ingredients.
Makes about 20-25 (depending on the size)
150 ml double cream
2 tablespoons crushed coffee beans
2 tablespoons Madagascan bourbon vanilla extract
1 tablespoon unsalted butter, softened
225 grams (70-85% cocoa) dark chocolate, broken into pieces
100 grams unsweetened cocoa powder, for dusting
Heat the cream in a saucepan over low heat, be careful not to simmer or boil. Remove from the heat and add the coffee beans and vanilla extract and leave to slowly infuse for about 5 minutes.
Place the chocolate pieces into a bowl. Gently reheat the cream and once warmed through pour it through a strainer over the chocolate.
Using a spatula, gently stir until combined to emulsify the ganache and fold in the butter to create a smooth, silky texture.
Set aside to cool completely. Cover with cling-film and refrigerate for 24 hours.
Line a baking tray with parchment paper. Take generous spoonfuls and shape the chilled ganache into walnut-sized balls and set on the baking tray.
Finally, roll the balls in cocoa powder, gently shake in a strainer to remove any excess and enjoy!
*Store the truffles in the refrigerator in an airtight container for up 7-10 days.