Espresso Truffles

Name: Espresso Truffles
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 18 to 24 servings
Ingredients: 12 ounces bittersweet chocolate, chopped; 1 cup heavy cream; 1 tablespoon unsalted butter; Pinch of salt; 1/4 cup brewed espresso; 1 teaspoon pure vanilla extract; Assorted coatings (chopped toasted nuts, cocoa powder, shredded coconut and/or crushed cookies)

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Level: Easy

Total: 45 min (plus 4 hr chilling)
Active: 45 min

Yield: 18 to 24 servings

Level: Easy

Total: 45 min (plus 4 hr chilling)
Active: 45 min

Yield: 18 to 24 servings

Ingredients

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12 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon unsalted butter

Pinch of salt

1/4 cup brewed espresso

1 teaspoon pure vanilla extract

Assorted coatings (chopped toasted nuts, cocoa powder, shredded coconut and/or crushed cookies)

Directions

Make the ganache: Put the chocolate in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat. Pour over the chocolate and let sit until melted, about 10 minutes.
Whisk the ganache until smooth, then whisk in the espresso and vanilla; stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours.
Line a baking sheet with parchment paper. Scoop 18 to 24 tablespoonfuls of the ganache and roll into balls with your hands. Spread the assorted coatings on individual plates and roll the truffles in the coatings. Transfer to the baking sheet, cover with plastic wrap and refrigerate until firm, about 1 hour.