No-Bake Chocolate Espresso Truffles
Rich no-bake chocolate espresso truffles made with bittersweet chocolate, cream, vanilla, sea salt, and a cocoa coating.
Ingredients
- 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
- 1/3 cup unsweetened cocoa powder
- finely chopped toasted hazelnuts
- finely chopped toasted almonds
- shredded coconut
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.
- Stir slowly from center outward until smooth.
- Stir in butter, vanilla, and salt.
- Cover and refrigerate approximately 2 hours, until scoopable.
- Scoop approximately 1 tablespoon portions.
- Roll quickly between hands into balls.
- Roll in cocoa powder.
- Chill until serving.
Nutrition
Chef's Notes
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.