1teaspooninstant coffeedissolved in 2 tablespoons hot water
½teaspoonalmond extract
½teaspoonvanilla extract
Instructions
Place the chocolate chips and butter in a medium bowl.
Heat the cream in a small saucepan until it simmers.
Pour the cream over the chocolate and let it stand for 5 minutes.
Add the coffee, whiskey, almond extract and vanilla extract and stir until the chocolate has melted.
Cover the bowl with cling film and place in the refrigerator for at least 4 hours for the chocolate to set.
Either using a small cookie scoop or a tablespoon, scoop the chocolate mixture and roll into balls.
Dip the balls in an optional topping and place on a parchment lined plate (it stops them sticking).
Store in an airtight container in the refrigerator until you are ready to devour!
Notes
Makes 15 large truffles. The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.