Christmas Espresso truffles
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 10 ounces of semi-sweet chocolate
  • 2 tablespoons of heavy cream
  • 1 shot of Christmas espresso (1 verismo pod, or approx. 2 tablespoons of espresso), cooled
  • 1 tablespoon of kahlua
  • 4 tablespoons of unsalted butter, softened
  • sprinkles, crushed candy canes or gold leaf for decoration (optional)
Instructions
  1. Using a double boiler, melt 4 ounces of chopped chocolate and cream. Once melted, remove from heat.
  2. Add the espresso, kahlua, butter and beat for 3-4 minutes until thickened.
  3. Transfer to an airtight container and chill overnight.
  4. Line a baking sheet with parchment paper. Scoop teaspoonfuls of the mixture, and using your palms, roll into truffle sized balls. Place balls on prepared baking sheet and cover with plastic wrap. Freeze for 8 hours.
  5. Using the double boiler, melt the remaining 6 ounces of chocolate. Using two forks, dip each truffle into the chocolate, coating evenly. Top the truffles with decorations (optional) and return to the refrigerator to chill for an additional 2 hours.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/12/23/christmas-espresso-truffles/