• Cooking Time: 3-4
  • Servings: 36 approx.
  • Preparation Time: 30


Actually a recipe from Saveur that I've modified a little. Since I'm not a traditional baker (I'm more of a cook), I like that the measurements can be off a little without consequence, and there's room to improvise. And, as a bonus, I don't have to turn on the oven!

Please to enjoy!


  • For 36 Truffles:
  • 16 tbsp. unsalted butter - softened
  • 1/2 cup superfine baker's sugar
  • 1/2 tsp. kosher salt
  • 2 oz. chocolate melted (I use a 67%)
  • 6 tbsp. unsweetened natural cocoa powder
  • 2 tbsp. brewed espresso or dark coffee - room temperature
  • 2 tsp. vanilla extract
  • 3/4 cup unsweetened shredded dried coconut
  • Have on hand a little cocoa powder, sea salt or shredded coconut for "finishing".


  • Combine the butter, sugar and salt in a large bowl with a mixer set to medium speed. Beat the mixture until pale and fluffy, 1-2 minutes.
  • Add the chocolate, cocoa powder, espresso (coffee), and vanilla and beat until combined, about 1 minute.
  • Prepare the coconut by pulsing in a food processor until it is roughly chopped. Add the coconut to the mixture and mix until combined.
  • Refrigerate until chilled, about 1 hour.
  • Divide the mixture into 36 portions using a tablespoon-sized measuring spoon, rolling each portion into a ball, about 1" in diameter.
  • AT YOUR DISCRETION: roll the truffles in coconut / dust with cocoa powder / sprinkle with salt / etc.
  • Transfer truffles to baking sheet and refrigerate at least 2 hours before serving.

Categories: Cookies  Ganache  Misc. Dessert 

Author Credit: Saveur

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved