Ingredients Jump to Instructions ↓

  1. 200 g dark chocolate , 70% cocoa solids broken into pieces

  2. 75 ml strong espresso coffee , freshly brewed

  3. 250 ml double cream

  4. 20 langue de chat biscuits , or good quality butter biscuits

Instructions Jump to Ingredients ↑

  1. Chocolate truffle petit four Method 1. Place the dark chocolate and the espresso coffee in a heatproof bowl suspended over a pan of simmering water and heat together until the chocolate is melted.

  2. In a separate bowl, whip the cream to the soft ribbon stage, taking care not to over whip it.

  3. Gently fold the whipped cream into the melted chocolate mixture.

  4. Line a rectangular dish, about 1cm high, with cling film. Turn the chocolate mixture into the dish, forming it into a rectangular shape.

  5. Cover the dish with cling film and chill in the refrigerator for 1-2 hours until set.

  6. Once the chocolate truffle mixture is firm turn it out onto a chopping board. Using a warm knife, slice a rectangle of the chocolate truffle into a rectangle the same size as langue de chat biscuit.

  7. Repeat the process, making 20 slices in all.

  8. Top each langue de chat biscuit with a chocolate truffle slice and serve.


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