combine plaistowe premium dark chocolate, butter and coffee liqueur in a medium bowl; mix well. reserve 2 tablespoons and refrigerate the remaining mixture until firm. roll into balls.
combine NESTLÉ Sweetened Condensed Milk and cream in a bowl and beat until thick and creamy, about 8 minutes.
pour half the mixture into a lined 23cm x 12cm loaf pan and freeze 30 minutes until firm. arrange the truffles on top.
combine nescafÉ blend 43 and water and swirl into remaining cream mixture with reserved chocolate mixture. pour over truffles. freeze until firm then serve cut into slices.
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