Ingredients:

• 40 g – instant coffee powder
• 400 g – condensed Milk
• 900 g – melted dark chocolate

Method:

1. In a vessel, add condensed milk and 40 gm coffee.
2. Slightly warm in a pan of hot water so that coffee dissolves
3. And stir well. Then cool for 15 minutes.
4. Melt and temper dark chocolate. Put dark chocolate in a mould.
5. Turn mould upside down to make hollow shells.
6. Cool shells in a refrigerator for 10 mins.
7. Take shells out fill up with a coffee truffle mixture.
8. Top up the shells with the balance melted dark chocolate.
9. Cool in refrigerator for 15 mins.
10. Tap each chocolate out lightly from the mould so that they do not break and serve.

Recipe courtesy of Anita Raheja