Servings for 10
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.
Place them in the refrigerator to serve cold. The feeling of the cold truffles in your palate is something from another world.
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