Dark Chocolate Espresso Truffles (THM S)

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If you like holiday treats that are easy to make and take very little effort, then these are for you!

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Of course, the base of these truffles is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of  THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

I flavored up the chocolate using instant espresso, a pinch of pink salt, and Kahlua coffee liqueur.

*NOTE: The Kahlua in this recipe is very little, and adds less than 1g of sugar to each truffle. If you’re concerned about using it, or don’t want to use any alcohol, you can substitute with a touch of rum extract.

The only “work” (I use that term very loosely here) involved is whisking the heated cream into the chocolate.

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Whisk, whisk, whisk.

Then you get to this stage.

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Notice, the chocolate is melted but the texture looks “gritty.” This means the butter has yet to be fully incorporated, and the mixture is still “broken.” Keep whisking, maybe even a bit more vigorously…

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Then you get this!

Velvety smooth, rich chocolate.

At this point, you have two options: cover and refrigerate to  accelerate the hardening process or let the mixture stand (covered) until it stiffens at room temperature. If you don’t want to portion them out right away, I would suggest refrigeration until about 20-30 minutes before you’re ready to roll.

*NOTE: When you’re ready to roll, make sure the chocolate has had a chance to thaw a bit on the counter – it will make portioning much easier (like barely even having to touch it, easy).

As far as coating goes, you can really use any nuts that you like. Pecans or pistachios would be great here! I chose to use finely chopped hazelnuts, because chocolate LOVES hazelnuts.

Using a small scoop will be your best, and easiest, bet for portioning these out. Plus, it’ll keep your hands pretty clean. Scoop the chocolate, turn it directly into the chopped nuts, toss lightly to coat, then roll the truffle gently between your hands and set aside. Lather, rinse, repeat…

Once they’re all rolled, store them in a zip-top bag in the refrigerator until use. They keep fine at room temperature (for gift boxes and such), but for long-term store in the fridge.

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Don’t they look divine? Rich chocolate spiked with espresso and Kahlua, rolled in crunchy hazelnuts. Beautiful as a holiday gift, dessert, or as an everyday treat in your fridge.

If you liked this recipe, try my Orange Spiced Truffles next! You won’t be sorry. ^_~

Dark Chocolate Espresso Truffles (THM S)

  • Servings: Makes approx. 15-18
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz chocolate (85% or Lily’s, see Note above), roughly chopped
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1 tsp instant espresso powder
  • 2 Tbsp Kahlua, or 1/2 – 1 tsp rum exract
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (see Note above if using a granular sweetener)
  • 1/3 – 1/2 c finely chopped hazelnuts (raw or roasted, unsalted)

Directions

  1. Bring the cream, butter, espresso granules, salt, and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the Kahlua (or rum extract). Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

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6 thoughts on “Dark Chocolate Espresso Truffles (THM S)

  1. These look amazing! Would you share a ballpark amount of sweetener you use so I have an idea of what to try? I’m pretty new still. Thank you!

  2. These look amazing! Would you share a ballpark amount of sweetener you use so I have an idea of what to try? I’m pretty new still. Thank you!

    • I used bewteen 4 and 6 drops of liquid stevia. I love my chocolate dark, so I didn’t go too heavy with sweetener. Don’t be afraid to taste the mixture as you go! That will ensure your end result is perfectly delectable.

  3. Was that the correct amounts on the chocolate bar, 8oz? I just realized that is almost three lily bars for the right amount of chocolate

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