Dark Chocolate Espresso Truffles (THM S

• Condiments

  • 1 Thm super sweet or liquid stevia

• Baking & Spices

  • 8 oz Chocolate
  • 1 pinch Salt

• Nuts & Seeds

  • 1/3 cup Hazelnuts, unsalted raw or roasted

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Kahlua

Found on myflingwithfood.wordpress.com

Directions

• Bring the cream, butter, espresso granules, salt, and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.Whisk in the Kahlua (or rum extract). Cover and chill until firm.When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.