Milk Chocolate Espresso Truffles

Milk Chocolate Espresso Truffles

Creamy and flavorful, truffles coated in cocoa are a snap to put together.  These candies were among the treats I prepared for my Christmas 2010 gift giving.  They are so easy to make that you may feel guilty accepting all those compliments.

My husband is a big fan of milk chocolate, so these truffles are the kind he prefers.  If you prefer something darker, you could use semisweet chocolate instead.

Milk Chocolate Espresso Truffles
Adapted from a recipe in Bon Appétit

Print-Friendly Recipe

  • 2 lbs milk chocolate, finely chopped
  • 1 cup heavy cream
  • 1/4 cup expresso powder
  • 1/4 teaspoon sea salt
  • 1/4 cup Kahlúa
  • 1 1/2 cups (about) unsweetened cocoa powder

Makes about 72 truffles.

In a double boiler (aka a bowl set over a saucepan) over barely simmering water melt together the chocolate, cream, espresso powder and sea salt.

When this was all melted, the chocolate mixture was a little separated and I was concerned that perhaps we had just wasted a whole lot of chocolate.

but when we took the bowl off the heat and whisked in the Kahlúa, the mixture became glossy…and tasty.

Put the bowl in the refrigerator or freezer until the chocolate is firm (about 4 hours in the fridge or 1 1/2 hours in the freezer).

Sift the cocoa powder into a shallow pan or bowl.  Then, using a spoon or small scoop, portion out about one tablespoon of the chocolate mixture.  Roll it into a ball between your clean hands and then roll each truffle in the cocoa powder.

Ta da!

Once formed, the truffles can be stored in the refrigerator for a week or two.  Let them come to room temperature for an hour or so before serving for best flavor.