Espresso Truffles

Don’t let the total time in this recipe for homemade truffles turn you off: Most of that’s hours spent letting your chocolate mixture cool and harden in the oven. In reality, these Espresso Truffles are a snap to prepare, and boy, do they go quick (which is why we devised a recipe that gives you four dozen truffles). Intense bites of coffee, two kinds of chocolate, and cocoa powder, the sweets have a sophisticated, adult taste. Meaning the kids won’t deplete your supply. Store finished truffles in the fridge, and bring to room temperature before serving. Psst: They make a great homemade gift, too.

Photo by Hector Sanchez

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Rating

★ ★ ★ ★ ★

Makes 48 truffles
Hands-On Time 1 hr
Total Time 5 hrs 45 min
November 2004

Don’t let the total time in this recipe for homemade truffles turn you off: Most of that’s hours spent letting your chocolate mixture cool and harden in the oven. In reality, these Espresso Truffles are a snap to prepare, and boy, do they go quick (which is why we devised a recipe that gives you four dozen truffles). Intense bites of coffee, two kinds of chocolate, and cocoa powder, the sweets have a sophisticated, adult taste. Meaning the kids won’t deplete your supply. Store finished truffles in the fridge, and bring to room temperature before serving. Psst: They make a great homemade gift, too.

Ingredients

1 cup heavy cream
1 teaspoon instant espresso powder
½ pound semisweet chocolate, chopped
½ pound bittersweet chocolate, chopped
1 tablespoon coffee liqueur (optional)
1 teaspoon pure vanilla extract
1 cup unsweetened cocoa powder

Directions

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.
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.
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.