For the amaretto truffle mix, mix coffee with almond flour and date syrup and bring to a boil while stirring until a creamy mixture is obtained. Chop the chocolate and stir in the coffee mixture with the coconut oil and Amaretto. Once the truffle mass is creamy, it can be filled into a flat shape. Leave to cool for at least 4 hours. The freezer is a little faster.
After cooling, remove the mass for the tiramisu truffle from the refrigerator. Sprinkle a plate with cocoa powder. Now form 1 teaspoon balls out of the mass and roll them into cocoa. The chocolate mass can also be prepared as a chopped praline - in square form.
Tip: These chocolates are best stored airtight in the fridge. So they stay fresh for at least a week.
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