Description
Deliciously rich chocolate truffles infused with espresso and cream for a decadent treat.
Ingredients
Scale
- 1/2 cup Heavy Cream
- 1 tbsp. Espresso Powder
- 2 cups Semi Sweet Chocolate
- 1/3 cup Mascarpone Cheese (room temperature)
- 1/2 tsp. Fine Sea Salt
- 4–6 finely crushed Ladyfingers
- 1 tsp. Vanilla Bean Paste
- 2 cups Semi Sweet Chocolate and/or White Chocolate
- 2 tbsp. Coconut Oil
- Optional Crushed Peppermint, for the white chocolate
- Optional Cocoa Powder, for the semi sweet chocolate
Instructions
- Combine the heavy cream and espresso powder in a saucepan over medium heat. Stir until it bubbles on the edges.
- Place the chopped semisweet chocolate in a bowl, then pour the hot cream over top. Let sit for 5 minutes before stirring smooth. If needed, heat up over a saucepan with boiling water to help it melt better.
- Add the mascarpone cheese, salt, and vanilla bean paste to whisk until very smooth and glossy.
- Fold in the crushed ladyfingers. Cover the surface with Saran Wrap and chill in the freezer for 20-30 minutes, or the fridge for 1-2 hours, until firm enough to roll individual truffle balls.
- Once chilled, wet the palm of your hands with a little water to roll 1″ balls. Place on a parchment paper lined baking pan or plate. Freeze for 30 minutes.
- Heat up the dipping chocolate of choice and stir in the coconut oil.
- Use a fork to dip each truffle into the melted chocolate then place on a parchment paper lined pan.
- If using semi sweet chocolate to coat, dust with cocoa powder. If using white chocolate to coat, add crushed peppermint while it’s still melted.
- Let sit until chocolate is firm, about 30 minutes.
Notes
- For best results, use a kitchen scale for precise measurements of the chocolate.
- Ensure the mascarpone is at room temperature for easier mixing.
- Chill truffles well to make rolling and dipping easier.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg