​​​Ingredients​

(for 17  pieces)


o 50gr ground almond/walnut/hazelnut (I used almond)
o 42gr of biscuits (any type you like - I used diet ones)
o 5gr cocoa (good quality)
o 1 tbs honey
o 3 tbs irish-cream (I used Bailey's)
 

​for the chocolate coat: 
o 40gr couverture bitter/milk/white chocolate
o 1 tsp butter



Preparing​

- place your ground almond, biscuits and cocoa in your food processor and process them until you get a fine mixture.
- take your mixture in a bowl, add the honey &  irish-cream and mix them well. 
- keep the mixture in the refrigerator for about an hour. 
- get your bowl out of the fridge and with the help of a tea-spoon take chunks from the mixture and roll out balls.

-if you don't want a chocolate coat, you can roll the balls in cocoa powder, coconut powder, ground pictachio, chocolate sprinkles or any nut powder you like.

- if you want to cover them with chocolate like I did, after you roll the balls, place them on a baking paper and keep in the fridge again for about 15 minutes.

- place your couverture chocolate and 1tsp butter in a heatproof bowl and melt them in a bain marie (water bath). make sure the bottom of the bowl isn't touching the pan's bottom. 

- stir the chocolate and butter until you get a liquid chocolate mixture. take the bowl away from the boiling water pan once you make sure the chocolate is perfectly melted.

- get the balls out of fridge and with the help of a fork, roll them in the melted chocolate and place them on the baking paper.

- keep your chocolate coated truffles at least 4 hours in the fridge before you serve them.

​

​Service Tip: 

For the best taste, keep them refrigerated for 1-2 days before serving (if you can). 
​
​
Bon Appétit! :)​​​