Ingredients
450g dark chocolate
600g store-bought madeira cake, crumbled
80ml espresso
¼ cup Kahlua
2 tbs vodka
2 tsp vegetable oil
50g chocolate coffee beans, chopped
100g white chocolate, coarsely grated
75g roasted hazelnuts, chopped
Cocoa to dust
Method
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Chop the chocolate then place in a heatproof bowl set above a saucepan of simmering water. Stir until melted. Place the cake and 100g melted dark chocolate in a large bowl and mix well to combine.
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Make an 80ml espresso.
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Chop up coffee beans, white choc and hazelnuts.
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Add the espresso, Kahlua, vodka, coffee beans, white chocolate and hazelnuts then chill for 30 minutes.
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Roll tablespoons of the chocolate cake mixture into balls then chill for 30 minutes to firm up. Place the oil and 200g melted dark chocolate in a small bowl and mix well to combine.
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Insert a toothpick into each ball and dip in the chocolate mixture, allowing any excess to drip off. Place on a large serving tray lined with baking paper, and set aside for 30 minutes or until firm. Drizzle with remaining chocolate then dust in cocoa.