by Betty Bee
200 g dark chocolate
1 tablespoon of milk
100 g icing sugar
80 g unsalted butter
300 ml cream
2 egg yolks
750 ml fresh coffee
Break the chocolate into a pan with the milk and melt over a gentle heat. Remove from the heat and beat in the butter with a wooden spoon. Then beat in the egg yolks, cream and finally the icing sugar.
Place the mixture into a bowl and chill for at least two hours.
When the mixture has hardened form it into truffles and dust them with the cocoa powder.
Place two or three truffles in each cup. Pour on the hot coffee, top with whipped cream and serve with a spoon.