Bittersweet Chocolate Espresso Truffles
Ingredients
1 cup
heavy cream
12 oz.
bittersweet chocolate (such as Scharffen Berger), chopped
3 tbsp.
cold Kowalski's Unsalted Butter, chopped
- pinch salt
½ tsp.
instant espresso powder, dissolved in ½ tsp. water
- choice of coatings: finely chopped chocolate-covered espresso beans, finely chopped candied ginger and/or confectioners' sugar sifted with cocoa powder and mixed with a pinch of kosher salt
Directions
- In a heat-safe glass bowl set over a saucepan of simmering water, combine cream, chocolate, butter and salt (do not let bowl touch water). Let stand until chocolate and butter are melted (about 5 min.); whisk until smooth and shiny.
- Remove from heat; whisk in espresso mixture.
- Cover with plastic; refrigerate until firm (about 3 hrs.).
- Line a large rimmed baking sheet with parchment paper. Drop 36 evenly sized scoops of truffle mixture onto the baking sheet; chill until firm (about 1 hr.).
- Lightly moisten your hands with ice water; quickly roll truffles into balls.
- Roll truffles in desired coating(s).
- Truffles may be refrigerated for up to 3 days. Let refrigerated truffles stand at room temperature for 15 min. before serving.
Find It!
- Find instant espresso powder in the Coffee Aisle of the Grocery Department.
