Cocoa-Coated Chocolate Truffles
Cocoa-Coated Chocolate Truffles
A decadent dessert that looks like it was pulled from the ground -- but that "dirt" is just delicious cocoa.This recipe by Leah Eskin originally appeared in The Chicago Tribune.
Prep Time
25
minutes
Cook Time
4
hours
Servings
36
Total time: 4 hours, 25 minutes
Ingredients
- 10 ounce unsalted butter, softened (see note)
- 7 ounce high-quality milk chocolate (such as lindt or ghirardelli), broken up
- 1 ounce unsweetened chocolate, broken up
- 1 pinch of salt
- 1/4 cup brewed strong coffee, cooled
- 1 cup unsweetened cocoa powder
Directions
- Slice softened butter and settle in a medium bowl.
- Use a double boiler (or improvise by setting a bowl over a pan of simmering water) set over medium heat. Tumble in both types of chocolate. Sprinkle in salt.
- When chocolate has melted, pour over butter.
- Stir until completely smooth and glossy.
- Stir in coffee.
- Cover and chill until firm, 4 or more hours.
- Sift 1/2 cup cocoa into a pie plate or shallow bowl.
- Use a small cookie scoop (or a teaspoon) to scoop balls about 1 inch in diameter. (No need to aim for uniform spheres — wild truffles are lumpy affairs.)
- Drop truffles into the cocoa.
- Sift remaining cocoa over the top.
- Shake the bowl gently to roll truffles in cocoa.
- Working over the sink, gently roll the truffles into a fine-mesh strainer, letting excess cocoa drop away.
- Roll truffles into a glass or plastic container.
- Chill.