Sort ingredients
shanna_c
QR Code
Listen
Pdf
Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Stir in the butter and coffee granules until fully melted and combined.
Cover the bowl tightly and refrigerate overnight or until the ganache is completely set.
Line a large baking tray with parchment or wax paper.
Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to roll, coat your hands in cocoa powder to make the process easier.
Freeze the truffles for 30 minutes.
Add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Dip each truffle into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.