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Espresso Truffles Recipe

December 14, 2014 by Lisa Pinney

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Sharing this new recipe I’m trying for my Christmas Candy gift boxes this year…

They’re wonderfully easy and so yummy!

The simple ingredients…

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Heat the butter, cream and espresso powder until almost boiling…

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Whisk until smooth…

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Pour the hot mixture over the chocolate chips…

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Let it sit a minute and then stir…

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It will be wondermous like this!

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Cool to room temperature and then refrigerate at least 30 minutes…

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Scoop a bit and gently roll into balls….

It will be very messy and soft…

Use a light touch…

then roll in the cocoa…

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Like this!

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I put mine in the small baking cups and refrigerate until ready to serve…

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Just gorgeous on your serving plate!

Enjoy!

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Print

Espresso Truffles Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • ¾ cup heavy cream
  • 2 TBSP butter
  • 4 tsp espresso powder
  • 10 oz bittersweet chocolate, chopped finely
  • Ghiradelli Cocoa Powder for dusting

Instructions

Heat cream, butter and espresso powder in a heavy saucepan stirring often.

Turn off the heat just before it begins to boil and stir with a whisk.

Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.

Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes.

Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.

Roll balls in cocoa powder to coat.

Keep refrigerated until serving.

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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