Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
20 truffles

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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Mocha Brownie Ice Cream Sandwiches

Recipe courtesy of Food Network Kitchen

Truffles

Recipe courtesy of Keegan Gerhard

Truffles

Recipe courtesy of Sherry Yard

Truffles

Recipe courtesy of Katrina Markoff

Cafe Mocha

Recipe courtesy of Trisha Yearwood

Mocha Granita

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword