Chocolate Espresso Truffles

by Barb Hamilton-SustadTastemaker in Residence



16 oz Semi-sweet chocolate
1/2 cup Whipping cream
2 tsp Instant espresso powder or instant coffee powder
2 Tbsp Kahlua
About 1 cup Unsweetened cocoa powder


  1. Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlua. 
  2. Cool 15 minutes. Freeze until firm, about 2 hours.
  3. Line baking sheet with foil. 
  4. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. 
  5. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. 
  6. Return to sheet. Cover with foil; chill truffles until firm, at least 2 hours. 
  7. Let stand at room temperature until slightly softened before serving. 
  8. Makes about 40 truffles. 

Cook’s Notes

Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.