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1 teaspoon instant coffee powder or granules
1 tablespoon hot water
225g plain chocolate
75g unsalted butter
1 tablespoon of milk
2 tablespoons of rum
75g -100g chocolate vermicelli
300g praline (see below) 1. Dissolve the coffee in the hot water. Place the chocolate and coffee in a heatproof bowl over a pan of hot water. Stir mixture until smooth and thick.
2. Add the butter gradually, beating well, then add rum, milk and praline. Allow mixture to cool.
3. Cut into 15 to 20 equal pieces. Roll between hands to form balls.
4. Pour vermicelli onto a plate and roll each truffle in them until completely coated.
5. Store in an airtight container and refrigerate. Serve in paper cases. Tip:
These truffles improve with standing and so can be made a couple of days in advance. To make your own praline Praline is generally made with almonds, but can be made hazelnuts, pistachio, walnuts or pecans all of which are delicious. 150g caster sugar
150g unskinned chopped almonds 1. Grease a tin, marble slab or heatproof plate.
2. Sprinkle the sugar evenly over the base of a heavy saucepan. Place the pan over a gentle heat and heat the sugar until it caramelises. Try to avoid stirring the sugar, although this may be necessary if it becomes overheated.
3. When the sugar has melted and is golden, add the nuts, take care as the nuts can burn easily. Keep on the low heat, stirring the nuts until they are toasted on both sides, then pour into the tin. Once the praline is completely cold, break into small pieces by placing in a plastic bag and hitting with a rolling pin.
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