Espresso Truffles

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READY IN: 40mins
SERVES: 24
YIELD: 24 PIECES
UNITS: US

INGREDIENTS

Nutrition
  • 78
  • 1
    tablespoon espresso powder
  • 14 12
    ounces bittersweet chocolate, finely chopped divided
  • 5
    ounces semisweet chocolate, chopped divided
  • 2
    tablespoons unsweetened cocoa powder
  • 14
    cup sugar
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DIRECTIONS

  • IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.
  • IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.
  • WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.
  • ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.
  • IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.
  • DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.
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