Indulgent, silky, and rich, these Chocolate Truffles are an easy homemade treat with a creamy center and a smooth chocolate shell. A hint of espresso and almond extract gives them a gourmet twist.
Ingredients for 20–24 truffles:
- 1 cup heavy cream
- 1/3 cup unsalted butter
- 6 oz dark chocolate, finely chopped
- 3/4 cup semi-sweet chocolate chips
- 1 tsp espresso powder
- 1 tsp almond extract
- 8–12 oz milk or dark chocolate for coating
- 1–2 tsp coconut oil or shortening for smooth coating
- Cocoa powder, powdered sugar, or finely chopped nuts for finishing
Instructions:
In a small saucepan, heat the cream and butter over medium-low heat until just simmering. Remove from heat and stir in the chopped chocolate, chocolate chips, and espresso powder until melted and fully combined. Mix in the almond extract. Transfer the mixture to a shallow dish, cover, and chill in the fridge for 1–2 hours until firm enough to scoop.
Using a small spoon or melon baller, scoop out portions and roll them into smooth balls. Melt the coating chocolate with the coconut oil in a double boiler or microwave, stirring until glossy. Quickly dip each truffle into the coating, tapping off excess, and place on parchment paper. Finish by rolling some in cocoa powder, powdered sugar, or nuts for variety. Refrigerate until firm before serving.
