This simple sweets are a great end to a dinner party, served with a cup of espresso. Although we know there’s no-one out there who doesn’t like coffee, dividing the mixture and making a few sweets flavoured with rose water, orange essence or peppermint will allow you to make a pretty pattern on the serving plate. Colour each flavour of sweet with a drop of appropriate food colouring so that guests can tell the difference.
To make around 24, you’ll need:
Beat the egg white until frothy. Put the icing sugar in a large, separate bowl and add the coffee. Add enough of the egg white to form a stiff dough, working it in with your fingers. Dust your fingers with icing sugar, and form the mixture into 24 small balls. Put them on a baking tray or plate covered with clingfilm, flatten then with the tines of a fork and leave in a cool place (not the refrigerator) until set, which should take a few hours.
Break the chocolate into small pieces, and put it in a small, heatproof bowl. Melt the chocolate in the microwave for short bursts. Take a coffee cream, and holding it at the side dip half of it in the melted chocolate. Put it back on the clingfilm and repeat for eleven more sweets. Fold a square of greaseproof paper in half lengthways then again widthways, and scrape the remaining chocolate into the middle of the square to form an icing bag. Cut the corner of the square off to form a piping hole, then drizzle the chocolate over the remaining sweets. Leave them to set for another hour or so, then either pack into airtight boxes or serve.
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