2 hours 45 minutes
These easy mocha truffles have the dense, creamy texture and rich flavor of a classic chocolate truffle along with the added kick of freshly brewed espresso.
‣ 16 ounce semi-sweet chocolate, chopped, divided ‣ 2 tablespoon brewed espresso, or strong brewed coffee ‣ 1 tablespoon salted butter ‣ 1 teaspoon vanilla extract ‣ 1/2 teaspoon sea salt, plus more for decoration (optional) ‣ 1/2 cup heavy whipping cream ‣ 1 tablespoon coconut oil ‣ sprinkles, for decoration (optional)
In a large mixing bowl, add the chopped chocolate, espresso, butter, vanilla, and sea salt, then set the bowl nearby. Heat the heavy cream, then pour it on top.
Let the mixture sit 2 minutes, then stir well. Once done, set it in the refrigerator to chill until firm.
Using a cookie scoop or ice cream scoop, scrape out about 1 tablespoon worth of chocolate and place it in your hands. Roll the chocolate into a ball, then place the finished ball on the nearby plate.
Melt the chocolate and coconut oil in a microwave safe bowl until nice and smooth. Dip the truffles into the melted chocolate mixture, coating them, then place them back on the baking sheet.