Yield
24 truffles
Time
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)
1
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.
2
Let the mixture sit 2 minutes, then stir well. Once done, set it in the refrigerator to chill until firm.
3
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.
4
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.