Ingredients

The following ingredients have 4 Servings
  • 1/2 cup heavy cream
  • 8 ounces semi-sweet chocolate (chopped, chips will also work)
  • 2 Tbsp espresso (or strong brewed coffee)
  • 1 Tbsp butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 8 oz chocolate (chopped)
  • 1 Tbsp coconut oil

Instruction

  • Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F.
  • In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until it is fully combined.
  • Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.
  • Once the chocolate has set, use a 1 tablespoon cookie scoop to scoop balls onto a parchment lined baking sheet. Smooth the truffles by rolling them around in your palms.
  • Place the truffles in the freezer to chill for 10 minutes.
  • Meanwhile, add the chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals, stirring between each interval, until the chocolate is fully melted.
  • Dip each truffle one at a time into the melted chocolate and then place it on a parchment lined baking sheet to set.
  • While the chocolate is still wet, add any sprinkles or decoration, if desired. We topped ours with a light sprinkle of sea salt and a drizzle of chocolate.
  • Allow the chocolate to set fully before enjoying.
  • Store in an airtight container in the refrigerator for up to 3 days.