Ingredients
– 8 oz semisweet chocolate, chopped
– 1/2 cup heavy cream
– 1 tablespoon ground coffee (or espresso)
– 1 teaspoon vanilla extract
– Cocoa powder (for dusting)
– Optional: chopped nuts or shredded coconut (for coating)
Equipment Needed
– Saucepan
– Heatproof bowl or double boiler
– Whisk or spatula
– Baking sheet
– Parchment paper
– Melon baller or small scooper
– Mixing bowls
Step-by-Step Instructions
Making Chocolate Coffee Truffles is a delightful experience! First, I begin by heating the heavy cream in a small saucepan over medium heat. I keep a close eye on it, stirring gently until it comes to a gentle simmer—this usually takes just a few minutes. Then, I remove it from the heat and pour it over the chopped semisweet chocolate in a heatproof bowl. Watching the chocolate melt is one of my favorite parts! I let it sit for a minute before stirring until it forms a silky, glossy ganache. The aroma of rich chocolate mixed with a hint of coffee begins to waft through my kitchen. (See the next page below to continue steps…)