Ingredients
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
Method
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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.
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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.
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Place milk chocolate in a heatproof bowl sitting over a pan of simmering water. Stir until smooth. Remove.
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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.![Step @stepIndex]()
