Caramel Dark Chocolate Espresso Truffles with Coarse Sea Salt
This recipe yields about 30 truffles, or more if you roll the centers smaller.
Truffle Recipe Ingredients
- 12 ounces bittersweet chocolate (split into 8 ounces and 4 ounces)
- 8 ounces cream cheese, softened to room temperature
- 3.5 cups powdered sugar
- 2 teaspoons finely ground coffee
- Coarse sea salt
Truffle Recipe Directions
Chop 4 ounces of the bittersweet chocolate, and melt in a double boiler, stirring constantly to avoid scalding. In a kitchen mixer, mix together the softened cream cheese and powdered sugar, and beat until completely combined. Add the melted chocolate and blend completely. Cover and refrigerate the mixture for about 30 minutes, so it can firm up enough to be rolled. (Don’t chill it so long that it hardens.) Roll the cream truffle filling into roughly even-sized balls, place on a cookie sheet lined with wax paper and chill overnight.
Melt 8 ounces of the bittersweet chocolate in a double boiler. I just used a metal bowl over a saucepan with a little water simmering in the bottom. (The bowl and the water should not touch.) Stir the chocolate constantly as it melts so it does not scald. Add the ground instant coffee or instant espresso and stir in completely. Then remove the chocolate from the heat. Use two spoons to roll the truffle back and forth, or use a fork for better dripping, and let the excess chocolate drip back into the bowl. Place onto a wax paper lined baking sheet. Sprinkle each with a few (no more than 2 to 4) chunks of coarse sea salt. Let stand until the chocolate coating sets, then cover and chill until ready to serve.