Ingredients
Method
Preparation
- In a bowl, combine coconut cream, dark chocolate, and instant coffee.
- Heat gently and melt the dark chocolate while mixing until smooth.
- Refrigerate the mixture until it firms up enough to handle.
Forming Truffles
- Scoop out small portions of the mixture and roll them into balls.
- Dip each ball in melted dark chocolate and place them on a parchment-lined tray.
- Sprinkle with flaked sea salt before the chocolate sets.
Chilling
- Refrigerate until ready to serve.
Notes
Store these truffles in the fridge for up to one week. They can also be frozen for up to three months in an airtight container. Allow to thaw at room temperature before serving. Consider adding cinnamon or vanilla extract for extra flavor.