300g gingerbread
100g almonds
100g butter
4-5 tablespoon strong coffee
TOPPING:
75g 50% chocolate (or som more bitter chocolate if you like)
25g (1tablespoon) butter
grated orange zest
-Crush gingerbreads with food processor or with mortar and pestle.
-Chop the almonds with a knife to nice crunchy pieces.
-Melt the butter and make some strong coffee.
-Now mix all ingredients (you don´t have to wait tills the coffee and butter is cooled down) and leave it in the fridge.
-After about an hour you can begin to form balls as small or big you like to have them.
-Leave balls again to the fridge tills the butter and chocolate have been melt (for best result do it in a water bath) and grate orange zest.
-Now take your truffles and top them into melted chocolate with fingers or tongs and don´t worry if they are not totally covered with chocolate, it flows little bit anyway.
-Decorate with grated orange zest or crushed almonds.
-Hold truffles in the fridge- they are also super delicious even day or two after.
