up for espresso truffles? Earlier today, I was flipping through Real Simple and, no surprise, but they have some holiday desserts that look totally delicious. These truffles are one of the many that caught my eye. They look much easier than I had ever imagined and such a treat. Yet to try them, but next snowy day, could be a good activity!
1 cup heavy cream
1 tsp instant espresso powder
1/2 pound semisweet chocolate, chopped
1/2 pound bittersweet chocolate, chopped
1 tbsp coffee liqueur (optional)
1 tbsp pure vanilla extract
1 cup unsweetened cocoa powder
1. In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes.
2. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.
3. Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.
4. Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.
Photo: Real Simple