null
Italian Espresso Truffles

Italian Espresso Truffles

Are you ready for these silky smooth, ultra-rich dessert chocolates? Whether you’re wooing your sweetheart or treating your office mates, these dark, chocolatey, espresso truffles are sure to be a repeat in your recipe box.

INGREDIENTS

  • 1 cup heavy cream
  • 3 teaspoons (divided) DeLallo Instant Espresso Coffee Powder
  • ½ lb. bittersweet chocolate (70% cacao)
  • ½ lb. semi-sweet chocolate (62% cacao)
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened cocoa powder

DIRECTIONS

  1. In a large saucepan on medium heat, combine heavy cream with half (1 ½ teaspoons) of the espresso powder. Heat, stirring occasionally, for about 2-3 minutes, until the mixture bubbles around the edges. Remove from heat.
  2. Add chocolate to the pan and stir until melted. Add vanilla and stir to combine. Transfer chocolate ganache to a bowl, cover and refrigerate until firm, approximately 4 hours up to 1 week.
  3. Using a small scoop or melon baller, drop 1-inch balls of chocolate ganache onto a wax-paper-lined baking sheet. Refrigerate 15 minutes until firm.
  4. Combine the cocoa and remaining 1 ½ teaspoons of espresso powder in a shallow bowl. Roll the chocolate balls in powder mixture to coat, then transfer to a wax-paper-lined baking sheet and refrigerate. Bring to room temperature before serving.

Italian Espresso Truffles

Are you ready for these silky smooth, ultra-rich dessert chocolates? Whether you’re wooing your sweetheart or treating your office mates, these dark, chocolatey, espresso truffles are sure to be a repeat in your recipe box.