There really is something so delicious about the combination of perfectly roasted Bach Espresso Coffee, bittersweet chocolate and of course hazelnuts - so I thought what would be more wonderful than whipping up a batch of delicious bite size truffles that combine all of these amazing ingredients, and the end results are so perfect! If you’re a fan of melt in your mouth, can’t stop at one, chocolate covered coffee truffles then you simply must try this recipe, I’ve no doubt it will quickly become one of your favourite desserts or mid afternoon treat. x
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Coffee, Chocolate and Hazelnut Truffles

250g or 1 packet of sweet plain biscuits - I used super wine Coffee, Chocolate and Hazelnut Truffles

70g hazelnuts, chopped - set a tablespoon aside for decorating
100g butter, melted
3 heaped tablespoons of cocoa powder
1 teaspoon vanilla bean paste - or 1 tablespoon vanilla essence
1/4 cup Bach Espresso Plunger Coffee - 1 heaped tablespoon of coffee, 1/4 cup of boiling water into a plunger. If you don’t have a plunger you can strain the coffee through a very fine sieve.
60g sweetened condensed milk
375g good quality dark chocolate
Using a food processor crush the biscuits until coarse crumbs form - be careful not to over process as you will make sweet pastry - pour the biscuit crumbs into another bowl and set aside. Add the hazelnuts to the food processor and pulse until finely chopped - then pour the biscuit crumbs back into the food processor and pulse until just combined.
In a small saucepan gently melt the butter, cocoa powder, vanilla and coffee over a low heat until a smooth paste forms. Add the chocolate coffee mixture and condensed milk to the biscuits mix and pulse until combined and smooth. Roll the mixture into bite size balls and place onto a baking tray lined with baking paper and refrigerate for at least 30 minuets.
Once chilled, melt the chocolate in a small bowl over a saucepan of simmering water. Using two spoons, gently dip and roll the truffles into the chocolate - return to the tray lined with baking paper and sprinkle with a little of the remaining chopped hazelnuts. Return your truffles to fridge until the chocolate had set and enjoy with a delicious cup of coffee. x