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Espresso Chocolate Truffles

These chocolate truffles are easy to make, and can be made with instant coffee
instead of espresso. I prefer the intensity of the espresso, as it helps cut the
sweetness from the condensed milk used in the recipe.
The following recipe makes about 20 truffles, which can be stored in the fridge for
roughly five days.
If you notice some of the cocoa powder on the outsides has fallen off after storing
this product in the fridge, you can lightly dust the truffles in cocoa powder again
just before you serve them.

Ingredients

  • 1 can (14 oz sweetened condensed milk)
  • ¼ cup cocoa powder
  • ½ shot of espresso (or 1 teaspoon instant espresso powder)
  • ½ tsp vanilla extract
  • 5 Tbsp softened salted butter
  • A tiny pinch of Kosher salt

Instructions 

  • Heat the condensed milk in a small pot, and stir in the cocoa powder.
  • Cook on medium heat for ten minutes, or until the mixture has thickened, and begins to pull away from the sides of the pot when stirred.
  • When the mixture has thickened enough to coat the back of a spoon, add in the espresso or espresso powder, along with the vanilla extract, and remove from the heat.
  • Stir in the softened butter until fully incorporated.
  • Spread the mixture out onto a sheet tray that is lined with parchment paper.
  • Allow to mixture to cool down for two hours in the fridge.
  • When the mixture has cooled completely, remove from fridge.
  • Butter your hands with softened butter, so when you roll the solidified mixture into balls using your hands, your hands are less likely to stick to the espresso chocolate truffles.
  • Form the mixture into evenly-sized balls, roughly the size of a robin’s egg.
  • Roll again in some cocoa powder, and keep chilled before service.
  • Serve when ready.

Notes

You can make these up to five days in advance. You can also freeze these and
defrost them in your fridge before service.