• 50servings
  • 165minutes
  • 72calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream

  2. 8 oz bittersweet chocolate, chopped

  3. 8 oz semisweet chocolate, chopped

  4. 2 T bsp coffee, hazelnut or orange liqueur

  5. 2 tsp pure vanilla extract

  6. 1/2 tsp kosher salt

  7. 1 cup unsweetened cocoa powder

Instructions Jump to Ingredients ↑

  1. Step 1 In a mediumsaucepan, bring cream to asimmer. Remove from heat.

  2. Step 2 Add the chocolateand stir until it’s melted andthe mixture is smooth.

  3. Step 3 Stir in liqueur,vanilla and salt. Pour themixture into a shallow bowland let stand for 15 minutes.

  4. Cover with plastic wrap andrefrigerate until firm, at least2 hours and up to 1 week.

  5. Step 4 Place cocoain a small bowl. Using a2-tsp cookie scoop or 1-in.

  6. melon baller, scoop enoughchocolate to make a 1-in.

  7. ball. Roll the ball in cocoa,shaking off excess, andplace in an airtight container.

  8. Repeat with the remainingchocolate, placing waxpaper between each layerof truffles. Refrigerate forup to 3 days. Serve at roomtemperature.

  9. Tip: For variety, roll sometruffles in finely choppedroasted pistachios oralmonds, shreddedcoconut, crushed toffee orconfectioners’ sugar.

  10. Give It: Place truffles in bonbon liners ($1.79 for 75; ) and set in a shallow tissue paper–lined box tied with ribbon.


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