<meta content="urn:uuid:36840221-ae9f-4b8c-ac5b-42e118736a10" name="Adept.expected.resource"/> </head> <body> <p class="p12"><span class="t9">SUPERFOODS</span></p> <h2 class="h21"><a id="ncx808"/><a id="a63"/>MOCHA TRUFFLES</h2> <p class="p13"><span class="t10">MAKES AROUND 20</span></p> <p class="p14"><span class="t11">• 200g dark chocolate</span></p> <p class="p14"><span class="t11">• 240ml double cream</span></p> <p class="p14"><span class="t11">• 2 tsp stevia</span></p> <p class="p14"><span class="t11">• 1 tbsp instant coffee</span></p> <p class="p14"><span class="t11">• Cocoa powder for dusting</span></p> <p class="p15"><span class="t12">Not only does coffee work wonders at waking you up in the morning, it also tastes great when mixed with chocolate and in desserts, which is more than can be said for maca. In my experience, everything maca touches ends up tasting like freeze-dried clay, and not at all like the caramel it’s supposed to. Coffee, on the other hand, just makes everything better.</span></p> <p class="p2">Break the chocolate into a bowl.</p> <p class="p3">Heat the cream and stevia in a saucepan, until the edges begin to bubble.</p> <p class="p3">Pour the cream onto the chocolate and stir until the chocolate has melted and the mixture is smooth and silky.</p> <p class="p3">Add the instant coffee and taste. Add more if you feel like it.</p> <p class="p3">Leave the mixture to cool in the fridge for 1–2 hours.</p> <p class="p3">Once cooled, roll into small 10p-sized balls and coat in cocoa powder.</p> <p class="p3">Chill for another hour in the fridge or until ready to serve.</p> </body> </html>