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Cinnamon doughnuts with coffee royal icing

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25 minutes

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35 minutes

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Clay-pot coffee (café de olla)

5 minutes

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Coffee mousse with hazelnut crunchie dust

10 minutes

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Coffee-and-nut truffles

5 minutes

Coffee-and-nut truffles

Serves 20

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g Marie biscuits
80 g desiccated coconut
1 t strong instant coffee
1 T warm water
1 T Kahlúa (optional)
190 g condensed milk
1 T butter, melted
50 g white chocolate, melted
100 g dark chocolate, melted
Icing sugar, for dusting
50 g pistachio nuts, very finely chopped
50 g almonds, finely pulsed
Cocoa powder, for dusting

Method

Crush the biscuits in a food processor until fine. Mix with the coconut, coffee, water, Kahlúa, condensed milk and butter. Shape teaspoonfuls of the mixture into compact balls.

Coat a quarter of the balls in white chocolate and the rest in dark chocolate and leave to set until almost hard. Dust the white chocolate-coated truffles with icing sugar, a third of the dark chocolate-coated truffles in pistachio nuts, another third in almonds and the rest in cocoa powder. Serve with coffee.

Cook's note:These truffles look and taste just as delicious as the real thing and take a fraction of the time it does to make the original version. Plus, they pair perfectly with the heady, roasted flavour of a cup of Java – a great way to end a meal.

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Coffee-and-nut truffles

Coffee-and-nut truffles

Ingredients

Method