Makes 4 dozen truffles (about 30 dark and 18 white)

Dark Chocolate
  • 3/4 cup heavy cream
  • 1/4 tsp. instant espresso powder
  • 4 ounces bittersweet chocolate, finely chopped
  • 4 ounces semisweet chocolate, finely chopped
  • 1 tsp. vanilla extract
  • 2 Tbsp. unsalted butter
  • 1/4 tsp. kosher salt

White Chocolate
  • 1/4 cup heavy cream
  • 8 ounces white chocolate, finely chopped
  • 1 1/2 tsp. Irish cream liqueur (such as Bailey’s or Kerrygold) or vanilla extract
  • 1/4 tsp. kosher salt

Coating Suggestions
  • Chopped pistachios
  • Chopped peanuts
  • Chopped pecans
  • Confectioners' sugar
  • Cocoa powder
  • Unsweetened coconut flakes
  • Nonpareils

Active time: 50 minutes
Total time: 3 hours

In a medium saucepan over medium heat, bring cream to a light simmer. Remove from stove and stir in espresso powder. Add both types of chocolate and stir until melted and smooth. Stir in vanilla, butter and salt. Transfer mixture to a shallow bowl, cover with plastic wrap and refrigerate until firm, at least 2 hours and up to 1 week.

Repeat for white chocolate truffles, using white chocolate, cream, liqueur or extract, and salt.

Using a small cookie scoop, melon baller or teaspoon, scoop enough chocolate to make 3/4" balls. Roll balls between palms until surface is smooth, then chill 10 minutes. Roll in toppings of choice.

Store truffles in an airtight container with waxed paper between each layer; refrigerate up to 3 days. Serve at room temperature.


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