Katie’s Truffles


  • 1/4 cup heavy cream
  • 6 ounces semisweet chocolate
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • Espresso powder
  • 1/2 cup baking cocoa


  1. Boil cream on low heat for about 3 minutes or until reduced to about 2 tablespoons.
  2. Add chopped chocolate, return to low heat, and stir until chocolate is completely melted.
  3. Whisk in the butter and vanilla extract until smooth.
  4. Pour into a pyrex loaf pan and refrigerate until hard (at least one hour).
  5. Remove pan from refrigerator and let stand at room temperature for 10-15 minutes.
  6. Scoop out chocolate with a teaspoon and roll it into 1/2-inch balls.
  7. Roll truffles in cocoa and espresso powder.
  8. Place in the refrigerator or freezer up until serving time.