Level: Scoolinar

The Coffee and Dark Chocolate Truffles from the “Fundamentals of Chocolates” course by Matías Dragun can easily be adapted. I did not have coffee liqueur, so I used Crème de menthe instead. I am so impressed by the recipe, as it uses an unusual technique to speed up the truffle making process. The best part is that the truffles can be made in advance and frozen for up to three months. I topped a truffle with mint candy, just for the photo.