Servings: 20 truffles
Ingredients
- 1 cup heavy cream
- 16 ounces good quality semisweet and/or bittersweet chocolate coarsely chopped (brands I like are Guittard, Scharffen Berger, Valrhona)
- 2 tablespoons unsalted butter
- 1 tablespoon instant expresso powder or prepared coffee
- 2 tablespoons fresh orange zest optional
- 2 tablespoons Grand Marnier optional
- 1/4 cup unsweetened cocoa powder
- 1/4 cup confectioner's sugar
- 1/4 cup toasted pistachios finely chopped (optional)
Instructions
- Line a rimmed baking sheet with wax or parchment paper. In a medium saucepan, gently heat the cream over low heat until just below a simmer. Remove from the heat and add the chopped chocolate, butter, espresso powder, orange zest and liqueur, if using. Stir with a spatula until fully melted, smooth and glossy. Transfer the mixture to a medium bowl and freeze for about 20 minutes, or until firm enough to scoop.
- To prepare for rolling, sift the cocoa powder and powdered sugar together onto a shallow plate. Using a teaspoon or small scoop, portion the truffle mixture evenly. Roll quickly between clean palms to form smooth, 1-inch balls, wiping your hands as needed—the mixture will soften with warmth. Roll each truffle in the cocoa mixture, then in the pistachios if using, and transfer to the parchment-lined baking sheet. Chill for about 20 minutes, or until firm. This recipe makes about 20 truffles. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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