Fine Espresso Truffles

Coarsely chop the dark and milk couverture and slowly melt them together in a warm bain-marie.

Heat the cream in a saucepan, but do not let it come to a boil.

Remove the pan from the heat and stir the coconut fat and butter into the hot cream until melted.

Let the cream mixture cool briefly until it is only lukewarm.

Stir the melted couverture into the lukewarm cream mixture and mix until smooth and homogeneous.

Stir in the espresso powder and coffee liqueur until evenly distributed.

Line a mold (approx. 20×22 cm) with cling film and pour in the cream.

Allow the mixture to cool, cover with cling film and refrigerate overnight to set.

Remove the truffle mass from the mold and cut into roughly 2×2 cm cubes.

With cool hands, quickly roll the cubes into balls.

Roll the truffles in coconut flakes, chocolate sprinkles, or finely ground pistachios.

Store the espresso truffles well wrapped in a cool place.