Espresso Truffles


  • Espresso Truffles1 1/2 c crème fraîche (or sour cream)
  • 2 tbs espresso finely ground
  • 1 tsp vanilla
  • 12 oz bittersweet chocolate, chopped
  • 1 1/2 c unsweetened cocoa powder, for dusting

*Replace vanilla with your favorite liqueur


  • In saucepan, combine the creme fraiche, espresso and vanilla.
  • Bring to a boil over medium heat; turn off heat as soon it boils.
  • As soon as it boils, turn off the heat.
  • While cooking, place bittersweet chocolate in medium bowl.
  • Using a sieve, strain hot creme fraiche mixture into the bowl.
  • Whisk until chocolate is melted and the mixture is smooth.
  • Cover and chill until firm, at least two hours.
  • Using a small cookie dough scoop or spoon, make 1” balls of the truffle mixture.
  • Roll in cocoa until coated.
  • Carefully remove to another tray covered with waxed paper and refrigerate, uncovered, 30 minutes.
  • Transfer to an airtight container and keep chilled until almost ready to serve.

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