The crunchy coating for these dark chocolate truffles is made from finely chopped chocolate-covered espresso beans. If you can't find them, roll the truffles in cocoa powder instead.
- Prep time 35 minutes
- Total time 4 hours & 15 minutes
Ingredients
Dark Chocolate Coating:
Truffles:
Method
Truffles: Place chocolate in heatproof bowl. In saucepan, heat cream, butter and espresso powder over medium heat just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and salt. Cover and refrigerate until firm, about 2 hours. Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets. Gently roll to form balls. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 24 hours.)
Dark Chocolate Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate. Let cool slightly.
In food processor, pulse espresso beans until finely chopped; set aside. Working with 1 sheet of truffles and using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in chopped espresso beans. Return to waxed paper–lined baking sheet. Refrigerate until coating hardens, about 30 minutes. Melt remaining chocolate; repeat with remaining truffles and coating. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.)
Makes 32 truffles.
Nutritional facts per truffle: about
- Fibre 2 g
- Sodium 14 mg
- Sugars 5 g
- Protein 1 g
- Calories 130.0
- Total fat 11 g
- Potassium 116 mg
- Cholesterol 11 mg
- Saturated fat 6 g
- Total carbohydrate 9 g
%RDI
- Iron 8.0
- Calcium 1.0
- Vitamin A 3.0
