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Ingredients
For Coating
- 1/4 cup unsweetened cocoa powder
Alternative Coatings
- finely chopped toasted hazelnuts (optional)
- finely chopped toasted almonds (optional)
- shredded coconut (optional)
- 10 oz bittersweet chocolate (60–70%), finely chopped
- 1/2 cup heavy cream
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1/4 tsp fine sea salt
Instructions
Place chopped chocolate in heatproof bowl.
Heat cream until steaming but not boiling.
Stir espresso powder into hot cream.
Pour over chocolate.
Let stand 2 minutes.
2 minStir slowly from center outward until smooth.
Stir in butter, vanilla, and salt.
Cover and refrigerate approximately 2 hours, until scoopable.
120 minScoop approximately 1 tablespoon portions.
Roll quickly between hands into balls.
Roll in cocoa powder.
Chill until serving.
Nutrition per serving
114
Calories
2g
Protein
8g
Carbs
9g
Fat
Chef's Notes & Storage
CHEF'S NOTES:
• If ganache becomes too firm, let stand at room temperature briefly before scooping.
• Do not overheat chocolate — use gently steaming cream only.
• Use good bittersweet chocolate because it is the main flavor.
• For cleaner truffles, chill the ganache until firm but still scoopable, and work with lightly damp hands.
STORAGE: Store in refrigerator in airtight container. Best within 1–2 weeks. Can be frozen.
SCALING GUIDANCE:
• 0.5× = about 10 truffles.
• 1× = about 20 truffles.
• 1.5× = about 30 truffles.
• 2× = about 40 truffles. Chill time does not scale.
ALLERGENS: Contains milk (cream, butter, chocolate). May contain tree nuts (hazelnuts, almonds) and coconut if alternative coatings are used. May contain soy.
NUTRITION NOTE: Calculated per truffle (1/20 of recipe) using standard USDA nutrition values. Alternative coatings not included in base calculation.
Part of:No-Bake Desserts
