Coffee Truffles

  • Yield: 36 servings


1cup finely chopped dark chocolate
1tablespoon instant espresso powder
1tablespoon boiling water
6tablespoons heavy cream
1tablespoon corn syrup
1/2cup unsweetened cocoa powder, sifted
3/4cup shelled hazelnuts (or or other nut), toasted, skinned, and chopped


  1. Place the chocolate in a heat-safe bowl.
  2. Blend the espresso and water in a small saucepan to make a paste. Add the heavy cream and corn syrup, whisk until blended, and bring to a simmer. Pour the mixture over the chopped chocolate and stir until the chocolate melts and the mixture is smooth.
  3. Pour the ganache into a shallow bowl, cover, and refrigerate until firm, overnight.
  4. Using a melon baller, scoop 3⁄4-in balls (1 tsp each) onto a parchment-lined sheet pan. Roll the truffles into balls.
  5. Dust some of the truffles in cocoa powder and roll the remaining truffles in the chopped nuts.
  6. Cover and refrigerate the truffles until needed.

–This recipe reprinted with permission from the cookbook Hors d’Oeuvre at Home by the Culinary Institute of America