Mocha Truffles

3/4 cup thickened cream
30g butter
400g dark choc, chopped
3 tsp coffee liqueur
400g white choc, chopped
2 tsp vege oil
1 Tbs instant coffee powder, extra

Heat cream and butter in a medium saucepan over medium heat until just boiling. Remove from heat. Add dark choc to mixture, do not stir. Stand at room temperature for 5mins. Stir until smooth. Stir in coffee and liqueur. Transfer choc mixture to a bowl and refrigerate for 2-3 hours or until mixture is firm enough to roll. Line 2 oven trays and using 1 1/2 tsp of choc mixture roll into small balls (make sure hands are cold). Put truffles on prepared trays, cover and freeze 30mins or until firm.

Microwave white choc and oil uncovered on medium for 2-3mins, stirring every minute with a metal spoon until melted. Stand 5mins to cool. Use 2 forks to dip truffles, one at a time, in melted chco. Let drip, then place back on trays. Stand at room temperature until almost set. Sprinkle with coffee powder, then refrigerate 30mins or until set.