Both the Norse thunder god Thor and the Irish goddess Brigid revere the blackberry plant! In no time, you’ll be converted to the Old Religion thanks to this easy recipe!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 45 |
| Yield: | 45 truffles |
Ingredients
- 1 cup heavy cream
- 2 tablespoons butter
- 4 (1 ounce) squares baking chocolate
- 2 ¾ cups semi-sweet chocolate chips
- 2 tablespoons instant espresso powder (Optional)
Instructions
- Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
- Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
Nutrition Facts
| Calories | 87 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 6 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
As another person commented, these aren’t really “dark” chocolate unless you make with dark baking chocolate. However, they are incredibly delicious. I used 1 t instant coffee, semi-sweet chips and milk chocolate baking squares, and I stirred every ~9 minutes while refrigerating. It took a little over an hour to set up. I then formed balls and stuck some in the freezer while I rolled others in coconut flakes, crushed pecans, or crushed almonds. I then dipped the balls from the freezer in either melted Reese’s peanut butter chips (added butter to the chips to get the right consistency), melted Ande’s mint chips, or melted milk chocolate chips. I gave some to my neighbors and everyone LOVED these. I’ll make another batch soon and double it!
didnt use espresso powder, next time i will to see how much it will enhance the flavor. Did use a cinnamon and coconut extract in small batches of the chocolate, super delicious will make again.
Looks great! The batter turned out great and I can’t wait to taste it
I made a batch with and without the coffee. Without a doubt, the one with coffee was much better although it does not taste like coffee. I left it to cool overnight and it took me an hour with a small melon baller to put them into mini cupcake holders. Next time I will not let it set that long as it was work to get them all done. It was worth it to get all of the compliments.. Thank you for the recipe!
Omg, this recipe is only surpassed in its incredible taste by the ease of making it. If I could rate it higher than five stars I would. I will be making this often for family and friends. That is if there’s any left by the time I can get it to them. Lol
These came out really good. What I didn’t get from the recipe and viewers should know is that when on the gas, it is liquidy. It only thickens once in the fridge. I didn’t realize this and get trying to heat and mix it (almost burnt the chocolate). I followed the reviews and kept mixing it the whole time it was in the fridge and it worked perfectly.
Soooo beyond delicious!! Very decadent with the perfect amount of instant espresso powder.
First time I have made candy of any kind. I made a batch of the mocha flavor and a batch of peppermint flavored and put them in Christmas tins and gave them to all the folks in my Sunday school class. I’ve been warned that if I don’t make them again next year, I’ll be kicked out of the class. Thank you, Mykaela, GREAT recipe.
Wonderful!! So easy and creamy! I used a melon baller to scoop the truffles onto the sheet to chill – seemed like the easiest way to do it.
Made these for a party, I added instant coffee. They were a little too rich for my taste but others at the party loved them. I would definitely make them again
I followed the recipe exactly and They turned out incredible! Everyone loved them!
Amazing!!
Yum! I made these without the espresso powder, and they were delicious. I did modify the preparation, but not the ingredients. I put all of the ingredients in a large pyrex measuring cup and heated in the microwave for 2 or 3 minutes, stirring every 30 sec., until the chocolate was melted and the mixture was smooth. I skipped the 1st refrigeration step and just poured the molten chocolate into candy papers (mini baking cups), then put those in the frig for a couple of hours. Next time I will sprinkle on some nuts or sprinkles before I refrigerate them, and I will also try with a single pecan on top and maybe some mint extract in the recipe.
The only problem I encountered with this recipe was my own lack of a proper scooper. Using two regular dinner spoons, btw, is very, very difficult if you are looking for a proper, round truffle. I tried it again, switching the espresso powder for 1 tbsp ground coffe and 1 tbsp powdered sugar, and It gave a small distinction in flavor that I personally loved. I also drizzled it with some melted bitter-sweet chocolate, and it was simply excellent. Great recipe, whole family loves it.
These turned out fantastically! They were simple, and tasted just as good as any of the ridiculously expensive truffles you buy in the store. I left out the espresso powder and it was really really good, so if you don’t like coffee flavor, don’t hesitate to make them without the optional espresso! Another thing my friend and I did was with the melted chocolate mixture in the sauce pan, after we poured almost all of it into the bowl to cool, was dip strawberries in the still hot melted mixture. It was amazing!
My sisters and I made this for my mom on Mother’s Day- it was her favorite part of the meal. We let it refrigerate over night before we scooped it into balls that morning; it worked better than waiting just an hour (we were opening the refrigerator more than necessary). We used a melon baller for the general shape and then used our fingers to make them more uniform. Then we wiped our fingers with a paper towel before rolling them in pecans and coconut, so they would look lovely for Mom. We continued to store them in the refrigerator because Georgia is warm and humid in May.
I followed another review and stirred the chocolate batter a couple of times while it was setting in the refrigerator, but it still took several hours to set. I coated the truffles in crushed peanuts, dried cranberries, sliced almonds, and crushed m&m’s. These were a hit! One other thing is that I wouldn’t really call these dark chocolate truffles since all of the ingredients are semi-sweet chocolate, not dark chocolate.
5 Star taste but 2 Star for prep. These taste AMAZING. I used Ghirardelli chocolate and dark roast coffee. Mine never got to a workable consistency. When I chilled the mix the outer layer hardened completely while the middle stayed a soupy mess. I finally had to put both hands in to make small balls of goop. I dropped each into a muffin paper (next time find candy size). For toppings I used sprinkles, coconut, honey roasted peanuts, peanut butter, orange liqueur, slivered toasted almonds, craisins, raisins & powdered sugar. If you can figure out how to make this recipe manageable for you, it will easily become your go-to favorite. Big Valentines Day hit – but wow, give yourself time to figure out the best technique. Here’s hoping everyone else has more success because these really do taste better than anything I’ve ever bought at a candy counter.
I made these today for a party. They were so simple to make and really good! I stuck some in the freezer for a later craving!
Flavor is excellent. Fairly time consuming. I dipped them in melted dark chocolate after chilling. Yum.
Amazing! These truffles are super rich and oh so delicious. I did add the espresso powder, it gave these a wonderful flavor and really complemented the chocolate. I rolled these in crushed pecans, didn’t want to roll them in anything sweet because they are so rich! Thanks Mykaela for this amazing recipe!