150 g of chopped dark chocolate
1/2 cup of fresh heavy cream
250 g of champagne biscuits
100 g of unsalted almonds (available at party supply stores)
3 tablespoons of cocoa powder
100 g of shredded coconut
100 g of chopped nuts
3 tablespoons of espresso
3/4 cup of melted butter
Powdered sugar and colored almond meal for dusting
150 g of chopped dark chocolate
1/2 cup of fresh heavy cream
250 g of champagne biscuits
100 g of unsalted almonds (available at party supply stores)
3 tablespoons of cocoa powder
100 g of shredded coconut
100 g of chopped nuts
3 tablespoons of espresso
3/4 cup of melted butter
Powdered sugar and colored almond meal for dusting
Mash the champagne biscuits with a rolling pin to form crumbs and set aside
Sift the almonds and cocoa powder into a bowl
Combine the biscuit crumbs, shredded coconut, and chopped nuts
Mix well and set aside
Heat the heavy cream over low heat, whisking constantly, until bubbles form
Remove from heat and stir in the chocolate chips
Mix in the biscuit crumbs and melted butter
Add the espresso and mix well
Scoop the mixture into small portions and shape into truffles
Place on a baking sheet lined with parchment paper and refrigerate for 6 hours
Remove from refrigerator and let stand for about an hour
Dust with powdered sugar and colored almond meal.
