8ouncessemi-sweet chocolatechopped, chips will also work
2Tbspespressoor strong brewed coffee
1Tbspbutter
1tspvanilla extract
1/2tspsea salt
To Coat
8ozchocolatechopped
1Tbspcoconut oil
Instructions
Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F.
In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until it is fully combined.
Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.
Once the chocolate has set, use a 1 tablespoon cookie scoop to scoop balls onto a parchment lined baking sheet. Smooth the truffles by rolling them around in your palms.
Place the truffles in the freezer to chill for 10 minutes.
Meanwhile, add the chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals, stirring between each interval, until the chocolate is fully melted.
Dip each truffle one at a time into the melted chocolate and then place it on a parchment lined baking sheet to set.
While the chocolate is still wet, add any sprinkles or decoration, if desired. We topped ours with a light sprinkle of sea salt and a drizzle of chocolate.
Allow the chocolate to set fully before enjoying.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
Any kind of chocolate can be used in this recipe. Dark and milk chocolate are delicious options!
To make boozy truffles, substitute the espresso for Kahlua.
If you don't have sea salt, use ¼ teaspoon of kosher salt.