Cocoa and coffee truffles

Melt the chocolate in a saucepan and set aside when done. Add the almond cooking cream and coffee until well-combined.

Melt the margarine and incorporate it into the chocolate mix. Last, add the chopped hazelnuts and stir.

Set aside to cool at room temperature until the mix turns into a mouldable paste.

Shape small balls of similar size and coat them with cocoa powder and chocolate sprinkles.