Twilight Dark Chocolate Truffles
Ingredients1 h 35 m servings 87 cals
- Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
- Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
Per Serving: 87 calories; 7.1 g fat; 6.8 g carbohydrates; 1.2 g protein; 9 mg cholesterol; 6 mg sodium. Full nutrition
ReviewsRead all reviews 21
I forgot to add a step! After it is taken off the stove, it needs to cool in the fridge/freezer until it is just hard enough to scoop out with a small cookie scoop. It should still be "sticky" ...
Wonderful recipe! I didn't add the optional espresso powder as I felt it would be too strong for my taste. also the type of baking chocolate was not specified...there is more than one kind, I w...
Simply YUMMY! I don't bother rolling it into a ball, just pour it into an aluminum pan 1" deep and cut into bite size squares.
Amazing! These truffles are super rich and oh so delicious. I did add the espresso powder, it gave these a wonderful flavor and really complemented the chocolate. I rolled these in crushed pecan...
5 Star taste but 2 Star for prep. These taste AMAZING. I used Ghirardelli chocolate and dark roast coffee. Mine never got to a workable consistency. When I chilled the mix the outer layer hard...
Flavor is excellent. Fairly time consuming. I dipped them in melted dark chocolate after chilling. Yum.
I made these today for a party. They were so simple to make and really good! I stuck some in the freezer for a later craving!
Yum! I made these without the espresso powder, and they were delicious. I did modify the preparation, but not the ingredients. I put all of the ingredients in a large pyrex measuring cup and ...