Food Recipes These Chocolate Espresso Truffles Are Love at First Bite 3.7 (153) 5 Reviews Boy, do these go quick—which is why we devised a recipe that gives you four dozen truffles. By Ken Haedrich Updated on December 12, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Hector Sanchez Hands On Time: 1 hr Total Time: 5 hrs 45 mins Yield: 48 truffles Don't let the total time in this recipe for homemade truffles turn you off: Most of it is hours spent letting your chocolate mixture cool and harden in the refrigerator. In reality, these homemade chocolate espresso truffles are a snap to prepare. Intense bites of coffee, two types of chocolate plus cocoa powder, and an optional splash of coffee liqueur give these treats a sophisticated, not-too-sweet taste you're sure to love. Store finished truffles in the fridge and bring them to room temperature before serving. P.S. These make a great homemade gift, too. Ingredients 1 cup heavy cream 1 teaspoon instant espresso powder ½ pound semisweet chocolate, chopped ½ pound bittersweet chocolate, chopped 1 tablespoon coffee liqueur (optional) 1 teaspoon pure vanilla extract 1 cup unsweetened cocoa powder Directions 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. 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. 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. 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. Rate It Print