Coffee Brandy Truffles


  • 500 grams CATALINA Dark Chocolate Couverture Callets
  • 62.50 grams Heavy Cream
  • 4 grams Instant Coffee Powder
  • 10 grams Coffee Brandy


  • 100 grams Desiccated Coconut


  1. Chop chocolate into small pieces. Place in a stainless bowl and set aside.
  2. In a heavy pot, simmer heavy cream and coffee powder. On the onset of boiling, switch off the heat and immediately pour hot cream into chopped chocolates.
  3. Allow to sit. Stir with wooden spoon to melt.
  4. Allow mixture to set in the chiller overnight
  5. or until set.
  6. Form into balls then coat with desiccated coconut.