Recipe courtesy of Food Network Kitchen
Total:
4 hr 10 min
Active:
10 min
Yield:
20 truffles
Level:
None

Directions

Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

Photograph by Jeff Harris

IDEAS YOU'LL LOVE

Frozen Mocha Mousse

Recipe courtesy of Ina Garten

Chocolate Truffles

Recipe courtesy of Ina Garten

Cookie Truffles

Recipe courtesy of Food Network

Truffles

Recipe courtesy of Katrina Markoff

Truffles

Recipe courtesy of Keegan Gerhard

Truffles

Recipe courtesy of Sherry Yard

Mocha Cappuccino

Iced Mocha

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking