Mocha Truffles

mocha truffles

Add these to your holiday giveaway baskets!


12 ounces chopped semisweet chocolate

1 cup heavy cream

1 tablespoon butter


¼ cup espresso

1 teaspoon vanilla

Shredded coconut, cocoa powder or crushed peppermint candies


Step 1: Put chocolate in a heatproof bowl. Bring heavy cream, butter, and a pinch of salt to a simmer in a saucepan, pour over the chocolate.

Step 2: Let sit until melted then stir until smooth. Add espresso and vanilla, stir until smooth and shiny.

Step 3: Pour into a shallow baking dish and refrigerate until firm around 3 hours.

Step 4: Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies, refrigerate until firm at least 1 hour.

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