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Chocolate & coffee truffle pots

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Chocolate & coffee truffle pots


400ml Langage Farm double cream

200g dark chocolate

100ml strong coffee

4 tbsp. Amaretto (or brandy or rum)

2 tbsp. Cocoa powder

1 tbsp. icing sugar


Heat 200ml Langage Farm double cream in a pan and bring to boiling point.  Remove from heat.  Add chocolate and stir mixture until all the chocolate has melted.  Add coffee and Amaretto.  Pour mixture into small coffee cups and chill in fridge overnight.

Whisk up 200ml Langage Farm double cream and icing sugar.  Decorate the set chocolate mixture with cream and cocoa powder.

Enjoy this very delicious rich chocolaty pudding!

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