Dark Chocolate-Covered Mocha Truffles with Pretzels
These absolutely had to become gifts otherwise I’d eat them all up before the weekend was out!
It’s time for another Lavazza post and this time things are getting a little decadent over here at Running on Real Food. However, even though these seem all fancy and such, they’re actually really easy to make with just a few simple ingredients. Win, win!
Since it’s craft-month for Lavazza Passionistas, these gorgeous little decadent morsels are getting packed up in gift boxes and given to some very lucky recipients. As far as I’m concerned crafting = making something delicious, putting it in a container and giving it away. As I mentioned in last weeks Lavazza post, crafts are not my forte but I think who ever is on the receiving end of these mocha truffles will more than forgive for my lack of crafting abilities.
Now let’s move on to more important things: coffee, chocolate, pretzels aka Dark Chocolate-Covered Mocha Truffles with Pretzels. There’s a mouthful, or two, or three.
To make these beauties, you’ll want to get our your Lavazza Caffe Espresso blend, some soft and juicy medjool dates, some coarse sea salt and rich, dark cocoa powder. Then you’ll need the two ingredients to take these next level, high-quality, dairy-free dark chocolate and perfect crunchy, salty pretzels. Boom, that’s it.
Blend up the dates, cocoa and Lavazza, roll into balls, smother in melted dark chocolate, top with crunchy pretzels, stick in the freezer….wait…impatiently…okay, it’s time. Devour.
I used Lavazza Caffe Espresso blend in this recipe for a few reasons. One, it has a super rich and deep flavour and two, it comes very finely ground and blends into the truffles perfectly. It also makes a darn fine cup of coffee, which I happily sipped while I was making these!Print
- 35 fresh, soft medjool dates, pitted
- 5 tbsp cocoa powder
- 4 tbsp finely ground coffee
- 1 tsp sea salt
- 6 pretzels
- 100 g dairy-free dark chocolate or chocolate chips
- pretzels for topping
- Place the medjool dates in a food processor with the cocoa, sea salt and coffee and mix until it forms a dough. Add the 6 pretzels and pulse a few times to combine. Place in the fridge for 30 minutes, this will make it easier to roll.
- Remove from fridge and roll into 16 balls.
- Prepare a baking sheet lined with wax paper and a bowl with some pretzels broken into small pieces.
- Melt the chocolate in a double-broiler or microwave then roll each truffle in the chocolate until coated and place on the baking sheet. Top each truffle with a few pieces of pretzel.
- Place the baking sheet in the freezer for 20 minutes to set.
Disclaimer: This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own.