Serves 8
These truffles are one of my best kept secrets. They are not as rich and oversweet as some truffles, but they definitely satisfy that chocolate craving after a good meal.
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Chocolate Mousse

You will need

1 cup (250 ml) fresh cream
2 t (10 ml) coffee granules
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
cocoa powder


Line a small 22 cm x 22 cm pan with baking paper, do not butter.
Pour the cream into a medium sized mixing bowl. Sprinkle over the coffee granules and Chocolate Mousse Mix. Beat slowly until well blended. Spoon and level into prepared pan and refrigerate, lightly covered, to set overnight.
Cut into blocks 1½ cm x 1½ cm. Roll into cocoa powder to prevent them sticking to your hands, and roll into balls.

Just before serving

Pack truffles, well-spaced, on a plate or wax paper and sift a generous layer of cocoa powder over the truffles. Pile up in a small serving bowl. Serve with coffee. Keeps well in the fridge for a week, in an airtight container, separated with greaseproof paper.