Desserts

1. Finely chop the chocolate and place it in a bowl.
2. Heat the EKABE whipping cream in a saucepan until it begins to simmer. Remove from the heat and let it sit for 30 seconds.
3. Pour the hot cream over the chocolate. Stir gently until you have a smooth, glossy ganache.
4. Add the vanilla extract, coffee, and a pinch of salt. Mix again. Refrigerate the mixture for 2 hours until firm.
5. Once well chilled, scoop out portions with an ice cream scoop and shape them into balls in the palm of your hands.
6. Roll half of the truffles in cocoa powder and the other half in icing sugar. Serve and enjoy!

Tips:

Store your truffles in an airtight container in the refrigerator for up to two weeks to keep them perfectly fresh.

Add variety: roll your truffles in shredded coconut, praline, or colorful sugar pearls for original and indulgent flavors.