Recipe: 6-Ingredient Espresso Chocolate Truffles

All you need is 6 ingredients for these super rich and delicious espresso chocolate truffles! #dessert #chocolate

There are few combinations better than chocolate and coffee and this dessert is proof of that. These 6-ingredient espresso chocolate truffles are super easy to make and provide that bite of sweetness you crave after dinner. We worked with Gourmesso to make this super delish recipe that brings out the richness of the dark chocolate for a super deep flavor profile. And the great part is, they’re actually low in sugar (only 2g per truffle) and perfectly portion controlled at 56 calories apiece.

We like to make a batch over the weekend and then store them in the fridge or freezer for an easy treat throughout the week that will satisfy any sweet tooth craving without totally wrecking your health goals. Oh, and did you know that dark chocolate (70% cacao or higher) actually has awesome health benefits? That’s right, dark chocolate is incredibly rich in antioxidants, may lower your risk of cardiovascular disease and more so there’s no guilt here!

P.S. we used a decaf Gourmesso espresso pod since we knew we’d be eating these in the evening, but if you want a little hit of caffeine, just choose your favorite caffeinated Gourmesso pod!

Total Time: 35 minutes

Yield: 25 serving(s)

Ingredients

1.5 tablespoons Volluto Decaffeinato espresso shot (or other Gourmesso pod)
1/2 cup heavy cream
8 ounces bittersweet chocolate chips (we like at least 65% cacao)
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons 100% cocoa powder, unsweetened

Directions

Make an espresso shot using your favorite Gourmesso pod. Set aside.
In a small saucepan, warm heavy cream until it hot but not boiling. Turn off heat and whisk in the 1.5 tablespoons espresso (do not use any more as too much water can cause the chocolate to seize up).
Add in the chocolate chips and stir until melted. Sprinkle with a pinch of salt, stir, and pour into a shallow pie plate. Refrigerate at least 4 hours or overnight.
Once set, using a small spoon scoop out a couple teaspoons of chocolate and form into a ball with your fingers. Set on a sheet of wax paper and continue form with remaining chocolate (we got about 25 truffles). Refrigerate another 15 minutes until re-cooled and firm.
Place cocoa powder in a shallow dish and roll truffles through until coated. Serve cold or at room temperature.