Truffles are surprisingly easy to make; they’re just rolled chocolate ganache, but there’s a technique to them and some tricks to get them perfect. Below you’ll find an easy, four-ingredient recipe for the most decadent espresso truffles, and when I say decadent, I mean it; they’ll make you roll your eyes back in satisfaction. It happens to me every time!
The thing with truffles is that they look much more sophisticated than what they really are, which is chocolate and heavy cream. This means that these are ideal for serving on special occasions, gift to significant others, and make for when you want to feel a little better. Truffles are noble like that.
To make easy espresso truffles, you need chocolate. I use semi-sweet bakers’ chocolate chips because I don’t like to add any sweetener to the truffles.
The second most important ingredient is heavy cream, which will bring everything together. As a flavoring agent, we’re using freeze-dried espresso or premium instant coffee. Find a nice one!
Finally, there’s cocoa powder to give a powdery finish to each truffle. You can also finish the truffles by rolling them over chopped nuts — walnuts or pistachios are lovely.
As for ingredients, that’s about it. You’ll also need a saucepan and a baking tray or loaf pan. A cookie scoop or melon scoop will be handy, too, especially if you want the truffles to be perfectly round.
Since these beauties are a little bitter, it will help if you serve them with something sweet, like a chocolate-based drink. A creamy coffee is fantastic too, and you can even serve a cold specialty. Since truffles need to be served cold, they’ll be nice with a Frappuccino or a cup of iced coffee.
Mixing and matching flavors is fun, and with truffles as tasty as these, you can’t get it wrong, so be creative! Serve your truffles with anything you want and surprise your friends and family. Everyone loves a good homemade truffle.
In a saucepan over low heat, combine the heavy cream and the chocolate chips. Stir until melted and silky.
Pour in the mixture in a baking tray or any other tall-walled container.
Allow the mixture to cool down in the fridge until solid.
Use a cookie scoop or a melon scoop to form balls.
Roll the balls in the cocoa powder and refrigerate or serve immediately.