Happy Easter Chocolate Truffle


Happy Easter everybody! Here’s a delicious chocolate truffle for the long weekend.

Chocolate Truffle for Easter

About 20 pieces

  • 200 g dark chocolate 70 %
  • 50 g milk chocolate
  • 1 dl/0,4 cup heavy cream
  • ½ tablespoon finely ground espresso beans
  • 1 teaspoon honey

To dip and roll:

  • 150 g dark chocolate 64-70 %
  • ½ dl sifted cocoa

Chop the chocolate and put it in a stainless steel bowl. Boil the cream, coffee powder and honey. Pour the hot mix over the chocolate and stir to a smooth truffle. Cover the bowl in plastic and put it in the fridge overnight so the chocolate can harden. Take out the truffle and scoop out medium sized pieces with a spoon. If the truffle is too hard, put it briefly in the microwave. Roll the pieces into balls. Melt the chocolate and dip the truffles one after another in the chocolate and then in the cocoa to make a thin shell around the truffle, and then put them on baking paper. Keep the truffles in a tight jar in the fridge.

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