I hope everyone is enjoying their Valentine’s Day this year. If you already bought truffles or chocolates for your partner, bookmark this recipe. But don’t wait till next Valentine’s Day to prepare these. Pick a random day that’s not February 14. Buy some flowers. Prepare a special dinner that you both enjoy. Then pull these out for dessert. They’re amazing. These espresso-infused chocolate truffles melt in your mouth and pack a jolt of espresso. They’re also incredibly simple to make — as long as you don’t mind getting your hands a little dirty.
Happy Valentine’s Day!
Espresso-Infused Chocolate Truffles
yields 20-24 chocolate truffles
- 5.5 oz dark chocolate* (I use 60-70%)
- 1/3 cup heavy whipping cream
- 1/2 tsp instant espresso powder
- 1/4 cup unsweetened cocoa powder
Putting them all together
- Chop chocolate into small chunks with a serrated knife.
- Heat up the cream to a boil, add the instant espresso powder, then remove from the heat.
- Add chopped chocolate and stir gently until completely dissolved.
- Pour chocolate ganache into a bowl and set aside until it reaches room temperature. Place mixture in the refrigerator for 10 minutes to cool down even further (this helps form the mounds).
- Using two spoons scoop small mounds of cooled chocolate ganache onto a baking sheet lined with parchment paper.
- Wear food-safe gloves and smooth out the chocolate mounds into balls (if the chocolate starts to melt quickly, throw the mounds back in the fridge for a few minutes).
- Toss the chocolate balls in cocoa powder and enjoy.
Note: *Make sure to use the best quality chocolate you can find because the flavor will come through. Valrhona, Callebaut, and El Rey are some of my favorite brands.
3 thoughts on “Chocolate Love”
This recipe sounds and looks delicious. I love the added benefit of a little pick me up also. What a wonderful way to start your day. Thank you so much for sharing!
Here is my approach to making the truffles. It is easier, especially for beginners.
First of all, leave the bowl of your chocolate mixture in the refrigerator BEFORE SPOONING out any mounds. Leave it covered in the fridge until it is the consistency of malleable clay! Now take it out, prepare a pan and the bowl of the cocoa for coating. I like putting each finished truffle into individual tiny paper cups.
Wear gloves. TAKE 1 spoonful at a time & plop it into the bowl of cocoa. Gently turn it over in the cocoa to coat all surfaces. Now put the lump into your palms and roll it into a ball. Then roll the ball again in the cocoa OR in SIFTED powdered sugar, ground nuts like pistachios or almonds, chocolate sprinkles, toasted coconut, etc. put the truffle gently into the paper cup and set it aside on the pan.
Forgot – you must, of course refrigerator freeze the truffles. I put the paper up filled truffles into a shallow plastic container with a lid. Then into the fridge for consumption within a few. Days or in the freezer. They freeze well and in a sealed container they won’t pick up freezer odors. Frozen they ca last about 1 month.