112 gr dark chocolate 72% (1)
100 gr mineral water
5 gr Lyo coffee powder (1)
0,5 gr Leci
 
To finish:
 
500 gr dark chocolate 72% (2)
25 gr deodorized cocoa butter
100 gr pure cocoa powder
20 gr Lyo coffee powder (2)
1. Heat the water to 40ºC (104ºF) and blend with the Lyo coffee powder (1).
2. Melt the chocolate 72% (1) at 45ºC (113ºF) in a high-walled container.
3. Mix Leci into the melted chocolate.
4. Add the water to the coffee in two parts, emulsifying after each part. When completely homogeneous, cool to 30ºC (86ºF).
5. Fill molds for truffles or pour into a frame, crystallize in the fridge for 8 hours.
6. Freeze to unmold or remove the frame for cutting. Freeze again.
 

To finish:
 

7. Grind the coffee (2) to have the finest powder and mix with the cocoa thoroughly.
8. Melt the chocolate (2) and cocoa butter separately and mix.
9. Dip the frozen truffles in this mixture and finish coating in the cocoa and coffee mixture.