Chocolate truffles. With a hint of espresso, allspice and salt.

There’s nothing left to say for this dessert.

Or I’ll say just these two things.

One:

Next time I will cut it in big dice-size bites, just like truffles. The ones that are covered by a thin layer of fine cocoa, that melt slowly into you mouth like a nice strong mousse, without any nuts or other stuff -I really don’t like them into my truffles- and that are so addictive that you just can’t stop eating one after the other. It’s you. Or them.

Two:

This recipe was stuck into my mind for soooo long time when I first read it at Foivi Geller’s post, one of my favorite bloggers -original recipe by 101Cookbooks.

And now the time has come for it. At last.

The end.

 

 

Ingredients:

Use a very small loaf pan about 15cm so as to get slices of this dessert and not a thin layer. Otherwise, you’ll have to multiply the dosage.

• 250 gr dark chocolate chopped in small pieces
• 250 gr heavy cream
• 2 tsp espresso finely ground
• 1/2 tsp allspice ground
• 1/4 tsp fine grain salt
• butter for greasing the pan
• cocoa for sprinkling

Directions:

1. Grease with butter the pan and lean with parchment paper all over.
2. Melt the chocolate in bain marie.
3. Add the heavy cream in a small pot, add espresso and allspice and mix together over medium heat. Just before it starts boiling add salt, stir well and take it off the fire.
4. Pour the cream mixture into the melted chocolate and mix them well.
5. Add the final mixture into the loaf pan, cover with the sides of the parchment paper and put into the fridge until it is firm for a few hours or overnight.
6. When it’s time to serve, leave at room temperature for 5-10′ and sprinkle with some cocoa.