11⁄2 tblsps Lavazza Prontissimo Intenso Premium Instant Coffee Granules
2 tblsps hot water
200g block dark cookingchocolate, finely chopped
1/3 cup pure cream
1 cup crushed peanuts
290g bag Milk Choc Melts
Dissolve coffee in water in a heatproof bowl. Add chocolate and cream. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Refrigerate until firm.
One at a time, roll 2 tsps mixture into a ball, then roll in nuts. Place on a tray lined with baking paper. (If mixture starts to soften, return to the fridge until firm.) Repeat with remaining mixture and nuts to make 24 truffles. Refrigerate truffles until firm.
Place milk chocolate in a heatproof bowl sitting over a pan of simmering water. Stir until smooth. Remove.
One at a time, dip truffles into chocolate to coat, allowing excess to drip away. Return to same tray. Keep in fridge until set.
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Lavazza’s new premium instant coffee. Available in Intenso and Classico varieties, this brew adds a delicious flavour to these sweet treats. Find this product and more in the current Redpawpaw box – visit redpawpaw.com.au for more info.