espresso truffles

"chocolate, coffee and cream a girls best friend. this recipe is easy and extremely wonderful melt in your mouth for christmas or thanksgiving as a light desert or anytime. i found this recipe in a chatlain's magazine years ago, but i do like the white chocolate i added, makes for a nicer presentation."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
7
Yields:
30-50 balls
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • in a microwave safe bowl add cream, corn syrup, butter and coffee.
  • microwave on med-high till hot but not boiling.
  • add chocolate and stir till melted.
  • once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
  • make small balls (bite size) with your hands using icing sugar so they don't melt.
  • then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
  • keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great recipe, Lisa! I didn't change a thing and they came out perfect - very rich, very creamy and with a great coffee taste. The hint to dust your hands with powdered sugar before rolling the balls was really helpful - I'll use that one again with other recipes. Your addition of white chocolate drizzles really made the truffles look and taste spectacular. Thanks!
     
  2. Easiest truffles I've ever made, but I made then small because this is incredibly rich. Thanks for posting.
     
  3. These were very good. I dipped mine completely in a White Chocolate bark and they tasted great! My only complaint is that they do have to stay refrigerated or they get gooey. You cant sit them out on a candy dish. I will make these again, thanks for posting the recipe!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes