INGREDIENTS
170 ml Fresh cream
30 ml Coffee
200 g Milk chocolate
100 g Dark chocolate
100 g grains of hazelnuts
INSTRUCTIONS
Finely chop the chocolate and place it in a bowl.
Bring the cream with coffee to a boil.
Pour the hot cream over the chopped chocolate. let stand for a minute and then mix the mixture until the chocolate is completely dissolved.
Cover with the film and refrigerate for at least 4 hours.
With a whisk, mix the chocolate ganache until it has reached a thicker consistency.
With the help of two teaspoons take some of the mixture and shape the truffles. Once finished, refrigerate the truffles for at least 30 minutes.
After this time, put the chopped hazelnuts in a plate and roll the truffles into the grains until they are completely covered.
The hazelnuts can be substituted with bitter cocoa or coconut.