• 3/4 cup heavy cream
  • 1 oz freshly brewed espresso
  • 10 oz 70% cocoa chocolate, finely chopped
  • 1/3 cup cocoa powder


  1. Warm cream in a small saucepan over medium high heat, stir frequently until hot (about 3 min). Remove the pan from the heat, add the espresso and cover. Let steep for 10 minutes.
  2. Put chocolate in a medium bowl and pour the cream over them. Let sit 30 seconds then whisk until smooth.
  3. Spread the chocolate cream into a pie plate. Refrigerate until hard, at least 1 hour but up to overnight.
  4. Place cocoa powder on plate. Line 2 baking sheets with parchment.
  5. Using melon baller, scoop out 30 spoonfuls of truffle mixture. Place them in a single layer on the baking sheets. Roll them between the palms of your hands to give them a round shape. You can refrigerate the truffles if they become too soft.
  6. Roll the truffles in the cocoa powder. Cover with plastic wrap and refrigerate.