Coffee Crunch Chocolate Truffles

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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