Coffee Chocolate Truffles

You’ll need

• 200 g dark chocolate (60–70%), finely chopped
• 80 ml fresh cream
• 40 ml strong brewed Nandan Royale – Dark (espresso/french press)
• 1 tsp butter (optional, for shine)
• Cocoa powder, for dusting
  
  

Method

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream until just simmering, then pour it over the chocolate.
3. Add the hot brewed coffee and butter.
4. Let sit for 1 minute, then stir gently until smooth and glossy.
5. Chill for 2–3 hours until firm.
6. Scoop and roll into small balls, then dust with cocoa powder.
   
   

Why it works

Royale Dark’s cocoa, caramel, and roasted hazelnut notes melt seamlessly into the chocolate, adding depth and warmth without bitterness.