The trick to rolling truffles is to work quickly—you don’t want the heat of your hands melting the chocolate. We recommend wearing disposable gloves.
½ cup heavy cream
1 tablespoon plus 1 teaspoon unsalted butter
8 ounces semisweet chocolate
1 tablespoon coffee-flavored liqueur
¼ teaspoon kosher salt
¼ cup unsweetened cocoa powder
Nutritional information per truffle:
Calories 62 (61% from fat) • carb. 6g • pro. 1g • fat 5g
• sat. fat 3g • chol. 7mg • sod. 3mg • calc. 5mg • fiber 1g
In a small saucepan, bring cream and butter to a boil.
While cream and butter are coming to a boil, put chocolate into the blender jar. Secure lid. Select High and blend to finely chop, about 10 seconds. Scrape down sides and blend for additional time if necessary.
Pour the hot cream and butter mixture into the blender over the chocolate. Select Low and blend until mixed, about 5 seconds. Add the coffee-flavored liqueur and pulse on Low to combine, about 2 to 4 pulses.
Transfer chocolate mixture to a bowl. Cover and chill in the refrigerator until firm, about 2 hours.
While chocolate is chilling, put the cocoa powder into a medium mixing bowl.
Once well-chilled, scoop the chocolate into about 1½-teaspoon rounds (using an ice cream scoop makes this task much easier. If you do not have a scoop, you can use a spoon or measuring spoon – the truffles need not be perfectly round). Roll each round into a ball between the palms of your hands. Transfer to the bowl of cocoa powder and toss to coat. If chocolate becomes too difficult to roll, refrigerate until cold and try again.
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