Ingredients

300 g Dark chocolate (pieces or chopped)

160 g Cream

10 g Coffee

60 g Vodka

Method

Put chocolate in a mixing bowl & warm it slightly. At this stage we don't want it melted.

Heat cream to near boiling point & put in the coffee. Stir until the coffee has dissolved.

Pour cream over chocolate & let the cream melt the chocolate.

Gently stir the mixture until there are no lumps in it. If some of the chocolate is still solid gently warm the mixture until it is smooth.

Gently stir in the vodka.

Let the mixture cool slightly. It needs to be able to be piped or spread, so the mixture cannot cool completely. I usually pipe it when it has a consistency of thick cream (45% fat). 

It can be used as a layer between biscuits, cakes or as truffles.

If you have any truffle mix left it can be stored in the freezer. After putting the truffle mix into a container lay a piece of plastic clingfilm over the top of the chocolate mix; ensure it touches the chocolate & that there are no air bubbles. Doing this will hopefully reduce water (from the freezer) getting in the mix.