Espresso Truffles

Espresso Truffles
Hector Sanchez
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Makes 48 truffles
preparation
60
minutes
cooking
345
minutes

Ingredients

1
cup
heavy cream
1
teaspoon
instant espresso powder
1/2
pound
semisweet chocolate, chopped
1/2
pound
bittersweet chocolate, chopped
1
tablespoon
coffee liqueur (optional)
1
teaspoon
pure vanilla extract
1
cup
unsweetened cocoa powder

Directions

  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.
Ken Haedrich
November 2004

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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