A rich and indulgent treat.
Ingredients
Method
Place the white chocolate, cream, Gregg's Café Gold Deluxe
Freeze Dried Coffee dissolved in boiling water and butter into a
saucepan. Melt over low heat and mix until smooth. Refrigerate for
3 hours until mixture is firm enough to handle.
Using a melon baller or a teaspoon, shape the mixture into small
rounds and place on a tray lined with baking paper. Refrigerate
these for a further hour.
Gently melt the dark chocolate, dip each truffle into the dark
chocolate and then place on a wire rack to set.
Refrigerate until serving.