Salted Espresso Truffles
Over a double boiler, melt the couverture until completely smooth. Remove bowl from heat and place on a heat-safe surface.
- Cook40 min
- Total40 min
- Serves12
- LevelEasy
Ingredients
- 1 cup couverture chocolate or non dairy chocolate chips
- ½ cup canned full-fat coconut milk
- ⅛ tsp. sea salt
- 1 tsp. vanilla extract
- ½ tsp. espresso powder
- ½ cup cocoa powder or almond meal, for dusting
Method
- Over a double boiler, melt the couverture until completely smooth. Remove bowl from heat and place on a heat-safe surface.
- In a small saucepan, warm the coconut milk, salt, vanilla extract, and espresso powder just until it begins to simmer and is obviously hot to the touch, but do not let it come to a boil.
- Using a whisk, gently stir the warmed coconut milk mixture into the center of the melted couverture and blend gently and carefully in a circular fashion until completely mixed. Transfer mixture to a plastic bowl and cover with plastic wrap.
- Chill in refrigerator for about 1 to 2 hours, until firm.
- Using a small scoop or rounded spoon, and chocolate-dusted hands, roll the chocolate into 1-inch balls. Immediately roll the truffles into the cocoa powder. Chill before serving and store in airtight container in the refrigerator for up to 2 weeks.
