Description
Twenty small bittersweet chocolate truffles with espresso in the center and a cocoa coating.
Ingredients
Scale
- 8 ounces Bittersweet chocolate, finely chopped
- 1/2 cup Heavy cream
- 2 teaspoons Instant espresso powder
- 1 teaspoon Unsalted butter
- 1/8 teaspoon Fine salt
- 1/4 cup Unsweetened cocoa powder
Instructions
- Finely chop 8 oz bittersweet chocolate into a dry heatproof bowl. Heat 1/2 cup heavy cream with 2 tsp instant espresso powder until steaming and powder dissolved. Pour over the chocolate, rest 2 minutes, then stir gently from the center until glossy.
- Stir in 1 tsp unsalted butter and 1/8 tsp fine salt. Spread into a shallow dish, cover and chill about 2 hours until firm enough to scoop. If chocolate chunks remain, warm the bowl briefly over barely simmering water; avoid overheating or introducing water.
- Scoop approximately 20 small equal portions onto a parchment-lined tray. Roll briefly with cool hands and refrigerate another 20 minutes if soft. Sift 1/4 cup unsweetened cocoa powder into a shallow dish and coat each truffle lightly.
- Keep the cream-filled truffles refrigerated until serving. Record actual yield, ganache set and coffee intensity in a kitchen trial; the cocoa finish may darken with moisture in storage.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 140 minutes, included in the total.
Untested estimate: cream heating up to 5 minutes, two-hour ganache chill, 20-minute post-shaping chill; hand-rolling included in prep.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 140 minutes
- Cook Time: 5 minutes
- Category: Desserts
Nutrition
- Serving Size: One small truffle