Truffles make the best gifts. They’re a cinch to make, are deeply rich and luxurious, and are absolutely, positively chocolate at its finest. For the best truffles, use quality chocolate. For the deepest chocolate flavor, use bittersweet chocolate labeled 60% cacao.
- Metal mixing bowls
- Cookie scoop (optional)
- Baking tray
- 7 inch knife
- Measuring cups
- 8 oz. Bittersweet bar chocolate, chopped
- ½ cup Heavy cream
- 4 tbsp. Unsalted butter
- 1 tbsp. Instant espresso powder
- ¼ tsp. Table salt
- 1 Tbsp. either peppermint Schnapps, Kahlúa, or Frangelico liqueur
- Crushed peppermint candies, unsweetened cocoa powder, or chopped hazelnuts
- Heat chocolate, cream, butter, espresso powder, and salt in a double boiler set over simmering water until chocolate and butter are melted and smooth, 5 minutes.
- Off heat, stir in choice of liqueur. Pour chocolate mixture into a pie plate. Cover with plastic wrap and chill until firm, at least 1 hour.
- Scoop cold chocolate mixture into 1-inch truffles using a melon baller; form into balls with your hands.
- Roll truffles in coating, pressing to adhere; transfer to mini liners or parchment-lined baking sheets.
- Chill truffles for up to a week, or freeze for up to a month. Bring truffles to room temperature before serving.
1 servings per container
- Amount Per ServingCalories175
- % Daily Value *
- Total Fat
- Saturated Fat 4g 20%
- Cholesterol 9mg 3%
- Sodium 111mg 5%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.