Recipes+
Ingredients
Method
1.Combine 160g of the chocolate and the cream in a small heavy-based saucepan over low heat. Cook and stir until chocolate is just melted. Transfer to a medium heatproof bowl. Stir in zest and raisins. Chill for 4-6 hours or until firm. Roll 1 1/2 teaspoons chocolate mixture into balls. Place on a large plate. Chill until firm. Dust tops with cocoa powder.
2.Microwave remaining chocolate on High (100%) for 20-30 seconds or until melted. Spread the rounded side of the coffee beans with a little chocolate; press onto balls. Chill until firm. Serve.
MAKES 24 Make ahead: Make truffles up to 1 week ahead. Keep in are airtight container in the fridge. You can use currants, sultanas or dried apricots instead of raisins. No coffee beans? Try small chocolate-coated sultanas instead.
Note
