Truffles with mocha and almonds

INGREDIENTS

100 g dark chocolate
30 g chocolate mocha beans
¾ dl cream
2 tea spoons erythritol
1 tea spoon butter
almonds in small pieces
cocoa

PREPARATION

Melt the chocolate, butter and the mocha beans. Boil up the cream and pour it over the melted chocolate. Add the erythritol and the almonds. Pour into the cavities of the mould and put in the fridge for 4 hours. When the Praline truffles are stiffened roll them carefully in cocoa, or put a drop of white chocolate.

BLOG: http://lisjehjertet.blogg.no/1320055891_ste_fristelsa_mmmmm.html