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Mocha Truffles

Ingredients

350 gr Lindt bittersweet chocolate
45 gr Nutella
20 gr powdered sugar
150 gr heavy cream
30 gr instant coffee
2 cl Tia Maria
2 cl Cassis
cocoa powder

Preparation

Melt the chocolate, the Nutella, and the powdered sugar over a double boiler. Once melted, mix all remaining ingredients, exept the cocoa powder, into the chocolate. Cool the chocolate in the fridge until it is hard.

With a melon scoop cut out chocolate balls, and place them onto parchment paper. Cover a dinner plate with cocoa powder. Quickly roll the balls in your hands until nicely shaped, then place them on the plate with the cocoa powder. Cover the chocolates with the powder. Take a couple of chocolates in your hands and shake off the excess powder. Place the chocolates in a container and refrigerate until serving.

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