Milk Chocolate-Espresso Truffles

Milk Chocolate-Espresso Truffles
Photo by Leo Gong


  • 2 teaspoons instant espresso powder or instant coffee powder
  • 1 cup unsweetened cocoa powder
  • ½ cup whipping cream
  • 1 pound milk chocolate
  • 2 tablespoons Kahlúa

Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours. Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoon...

View full recipe at Epicurious


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