CHOCOLATE AND COFFEE TARTUF
170 ml Fresh cream
30 ml Caffè
200 g Milk chocolate
100 g Dark chocolate
100 g of hazelnut grain
INSTRUCTIONS
Finely chop the chocolate and put it in a bowl.
Bring the cream with the coffee almost to the boil.
Pour hot cream on chopped chocolate. Allow to rest for one minute and then mix the mixture until completely dissolved.
Cover with the film and put in the fridge for at least 4 hours.
With a whip mix the chocolate ganache until it has reached a firmer consistency.
With the help of two teaspoons take some of the compound and give shape to truffles. Once finished, put the truffles in the fridge for at least 30 minutes.
After this time, put the grain of hazelnuts in a pot and roll the truffles into the grain until they are completely covered.
Hazelnuts can be replaced with bitter cocoa or coconut.
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