Espresso Truffles

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Espresso Truffles
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 12
These truffles, laced with liqueur, are foolproof yet sophisticated and not too sweet. Forming the truffles and coating them with the cocoa and confectioners' sugar is inevitably a rather messy job. Your fingertips and eventually your palms will be covered with chocolate. It's worth it, but plan to have the answering machine pick up the phone. Yields 24 truffles
  • 8 ounces semi-sweet chocolate
  • ½ cup heavy cream
  • 1 tablespoon instant espresso powder
  • 2 tablespoons chocolate or mocha liqueur, such as Kahlúa
  • ¼ cup unsweetened cocoa powder
  • 2 to 3 tablespoons confectioners' sugar (optional)
  1. In a double boiler or in a small bowl set over a pot of barely simmering water, melt the chocolate with the cream and instant espresso powder.
  2. Stir for a few minutes until smooth and remove from the heat.
  3. Stir in the Kahlúa or other liqueur.
  4. Pour into a pie plate or an 8-inch-square glass baking pan
  5. Chill until firm, 1 to 2 hours.
  6. When the mixture is chilled and firm, spread the cocoa on a plate.
  7. Scoop up rounded spoonfuls of the truffle mixture and shape into 24 balls by rolling briefly between the palms of your hands.
  8. Roll each ball in the cocoa powder and dust with confectioners/sugar, if desired.
  9. Place each truffle in a small fluted paper cup, or store the truffles in a cookie tin lined with wax paper and separate the stacked layers with wax paper, too.
  10. Tightly covered and refrigerated, these truffles will keep for at least 2 weeks.

Note: If you prefer, cut the chocolate into 24 squares and roll the squares into balls.

Reprinted from Moosewood Restaurant Celebrates, Copyright © 2003 by Moosewood, Inc., Clarkson N. Potter, publisher.