Coffee Nuts

Coarsely chop the couverture chocolate.

Place the cream and coconut fat in a heatproof bowl and melt over a hot bain-marie.

Add the chopped couverture and stir in the bain-marie until completely melted.

Stir in the vanilla extract and instant coffee powder until the mixture is homogeneous.

Cover the mixture and chill until it thickens noticeably and is almost set.

Using cold hands, form walnut-sized balls from the praline mixture.

Put the chocolate sprinkles in a deep plate, roll the balls in them and garnish each with a walnut half.

Store the coffee nuts in a well-sealed container in a cool place until serving.