Espresso Truffles

Photo by Hector Sanchez
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  • Makes 48 truffles
  • Hands-On Time
  • Total Time


  1. Check 1cup heavy cream
  2. Check 1teaspoon instant espresso powder
  3. Check ½pound semisweet chocolate, chopped
  4. Check ½pound bittersweet chocolate, chopped
  5. Check 1tablespoon coffee liqueur (optional)
  6. Check 1teaspoon pure vanilla extract
  7. Check 1cup unsweetened cocoa powder


  1. In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.
  2. Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.
  3. Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.