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Chocolate Truffles

Cocoa and Sugar "Snowballs"

THE RECIPE

INGREDIENTS:

  • 8 Ounces Bittersweet Chocolate
  • 8 Ounces Semisweet Chocolate
  • 1/2 Tbsp Espresso Powder
  • 8 Ounces Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 Cup Confectioner's Sugar
  • 1 Cup Cocoa Powder, Dutch Process
    Provided:
  • Parchment paper (2)

ABOUT THE RECIPE:

Easy to make but elegant enough to give as gifts, these rich chocolate treats are the busy baker’s holiday secret.

GLUTEN FREE! 

These gluten-free truffles are a delightful alternative for anyone with a gluten intolerance.

BAKING ADVICE:

A melon baller or small ice cream scoop makes it even easier to shape the truffles.

These will keep refrigerated for weeks, but serve at room temperature.

DID YOU KNOW?

These make the best holiday gifts! For a thoughtful presentation, pack them in mason jars and tie with a bow.

ADULTS ONLY

Make these boozy! Add Grand Marnier liqueur when adding your co ee and vanilla extract.

YOUR INGREDIENTS

STEP 1

Wow, you've got some gorgeous ingredients! Once you've unpacked your Red Velvet kit, you may want to take out your Grand Marnier liqueur for use in step 4. Make coffee by adding 1 Tbsp of hot water (from a kettle or microwave) to espresso powder in a small heat-proof cup or mug and set aside. Place both chocolates in a large mixing bowl.

STEP 2

Line 2 baking sheets with parchment paper provided. Heat the cream in a small saucepan on medium heat until it *just* boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-mesh sieve into the bowl with chocolate.

STEP 3

Using a whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.

STEP 4

Whisk in the brewed coffee, vanilla, and, if you're using it, Grand Marnier. Allow to cool for 5 minutes at room temperature, then place in refrigerator to chill for 10 minutes. Then stir with a large spoon, mixing thoroughly to cool mixture evenly. If the mixture is a thick pudding-like consistency, it's ready; if it's still quite liquid, chill for another 10 minutes.

STEP 5

Using 2 teaspoons, spoon 1- to 1.5-inch round balls of the chocolate mixture onto a baking sheet lined with parchment paper. You should be able to fit about 30 balls on each baking sheet. Refrigerate for 30 minutes, until firm.

STEP 6

Set out 2 medium bowls and fill with cocoa powder and confectioner's sugar, respectively. If your balls aren’t consistently even in shape, roll each chocolate ball in your hands quickly. (Don't do this for too long or it will start to melt!) Roll in confectioner’s sugar, cocoa powder, or both. Serve right away, or package and refrigerate.

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