You might be surprised to learn that I’m not a tea or coffee drinker. I don’t drink hot drinks because it’s just not safe for me to do so. Hot liquid and I just don’t mix. But, I do love the taste of coffee and have a particular liking for iced coffee and coffee flavoured chocolates. I couldn’t find a recipe online that I really loved, so I’ve created my own Gourmesso coffee truffle recipe. I hope you love these as much as I do.
If you’ve a regular reader of this blog, you’ll probably know about my dysphagia symptoms and the difficulty they’re causing me with eating. No one wants to be in pain every time they eat. No one wants to be in a constant struggle with their brain, knowing that they have to eat to survive, but also that eating will cause a lot of pain. I’ve got an appointment with the pain management psychology team on Friday, but in the mean time, I’ve been trying to put a few things in place to help myself. One of these is to get back into baking (something I used to love).
As chocolate is one of the least painful things for me to eat, due to it’s ability to dissolve in the mouth, I thought I’d start with creating (cos it’s not really baking) some chocolate in one of my favourite flavours. To not only enjoy the process of creating them, but also eating them.
I used Taste’s Coffee Truffle recipe as inspiration for my own Gourmesso Coffee Truffle recipe.
For my Gourmesso Coffee Truffle recipe, you’ll need:
- 200g dark chocolate
- 2.5 fl oz double cream (replace with a dairy free alternative if you’re not able to eat dairy, Alpo make a great soya alternative)
- 1/2 a Gourmesso coffee capsule
- Something to finish the truffles with (cocoa powder, chocolate sprinkles, etc.)
If you want to use a whole Gourmesso coffee capsule, just double the amount of chocolate you use to 400g and the amount of double cream to 5 fl oz. I personally prefer to make smaller batches and put the other half of the capsule into a container to keep it for my next batch. For this recipe, I used the Honduras Pura Forte Espresso capsule. I didn’t know which of the Gourmesso range to pick, so I asked my sister (who does drink coffee) to help me and she suggested the Honduras Pura Forte variety as it’s not too strong. You can see the full Gourmesso range at gourmesso.co.uk. I’m intrigued by the Vanilla Flavoured Espresso, if anyone has any ideas on how I can incorporate this into a sweet treat, please let me know.
Gourmesso Coffee Truffle Method:
- Start by melting the chocolate in a glass bowl, placed in a saucepan of boiling water.
- Once the chocolate is completely melted, take it off the heat. I got my Mum to remove the bowl from the saucepan for me (safety first kids).
- Then, mix in the cream. It’s really important that this is done off the heat, otherwise you risk the cream curdling.
- Mix the coffee from the capsule in, cover with clingfilm and place in the fridge for 3 to 4 hours, or until firm.
- Once firm, you can roll the truffle mixture into balls and add your chosen topping to finish.
This recipe can be adapted to be used in other types of chocolate. For example, the ganache in my FODMAP Black Forest Gateaux Recipe.
Are you a fan of coffee as a flavouring? What’s your favourite coffee blend?
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