These delicious sweet treats make perfect edible Christmas gifts.


  • 250g cream cheese, at room temperature

  • 1/2 cup sugar

  • 1 tsp vanilla

  • 3/4 cup crushed digestive biscuits (about 5 biscuits)

  • 1 Map Portofino (Medium Blend) coffee capsule

  • 400g dark chocolate

  • To Serve

  • Melted white chocolate, to decorate


  • 1.

    Using your Map coffee machine, extract the coffee with the Espresso Setting (30ml) and cool to room temperature.

  • 2.

    Using an electric mixer, beat the cream cheese, sugar and vanilla till light and fluffy.

  • 3.

    Fold in coffee, and then crushed digestive biscuits.

  • 4.

    Chill mixture in fridge overnight to make it easier to handle.

  • 5.

    Roll small teaspoonfuls of mixture into balls, and arrange in a single layer on a tray lined with baking paper.

  • 6.

    Set tray into the freezer for balls to set (about 2 hours).

  • 7.

    Melt the chocolate, and leave to cool for a couple minutes.

  • 8.

    Working in batches, use a fork to dip the frozen truffles into the melted chocolate and set back onto the tray.

  • 9.

    Place back into the fridge to set.

  • 10.

    Once all the truffles are covered, melt white chocolate.

  • 11.

    Place truffles on a rack and, using a fork, drizzle the melted white chocolate over the top to decorate.

  • 12.

    Store in the fridge for up to a week.


TIP: If the mixture is too runny to roll, use two teaspoons to drop them onto a tray and roll them after freezing.

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