This is Patricia Heaton's favorite dessert recipe because it's delicious and under 100 calories! But that's not all that sets it apart: it includes a hint of espresso powder, something chocolate truffles don't usually contain, offering you a boost of energy while satisfying your sweet tooth. Best of all, each truffle only has two grams of sugar! It's Heaton's favorite treat to serve to guests because it's something everyone will enjoy! Find more recipes like this one here.
From Patricia Heaton's Food for Family and Friends: 100 Favorite Recipes for a Busy, Happy Life by Patricia Heaton. Copyright © 2018. Reprinted by permission of Morrow Cookbooks, an imprint of HarperCollins Publishers.
- 1/2 cup heavy cream
- 2 tsp instant espresso powder
- 8 oz dark or bittersweet chocolate chips
- 1/2 tsp pure vanilla extract
- generous pinch of sea salt
- 2 tbsp unsweetened cocoa powder, sifted
1. Line an 8 x 4-inch loaf pan with a sheet of parchment paper long enough to cover the bottom and sides.
2. In a small saucepan over medium heat, combine the cream and espresso. Heat until the cream is very hot but not boiling.
3. Place the chocolate in a medium bowl and pour the hot cream mixture over. Let the chocolate sit, undisturbed, until it begins to melt.
4. Add the vanilla and salt and use a rubber spatula to stir until the chocolate is completely melted and smooth. Pour the mixture into the prepared pan. Chill in the fridge 45 to 60 minutes, until cooled and just firm enough to scoop (it should still be somewhat soft). If you forget and chill the mixture too long, you can let the pan sit on the counter for 10 minutes to soften it slightly.
5. Line a baking sheet with waxed paper. Scoop out the truffles using a 2-teaspoon cookie scoop and set them on the baking sheet. Chill for 30 minutes.
6. Place the cocoa powder in a small bowl. One by one, roll the truffles in the palms of your hands to form smooth balls, drop them into the cocoa powder, and roll them around to coat. Place the truffles in a container in a single layer, or separate layers with sheets of waxed paper between the layers. Store the truffles at room temperature for up to 5 days.
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