Makes about 30 truffles
These chocolate truffles are rich in taste but don’t demand a lot of prep time. If you don’t care for the strong coffee flavor, simply omit the powdered espresso in the truffles and the coating mixture.
1 cup heavy cream
1 pound good-quality bittersweet chocolate, finely chopped
3½ tablespoons instant espresso powder
2 tablespoons coffee liqueur (such as Kahlua)
2 tablespoons cocoa powder
2 tablespoons confectioners’ sugar
30 lollipop sticks (optional)
In a medium pot, scald the cream and remove from the heat. Meanwhile, melt the chocolate in a double boiler over just-simmering water, or in a microwave using 20-second bursts, stirring between bursts until melted.
Remove any film that has formed on top of the cream. Stir in 2 tablespoons of the instant espresso powder, followed by the coffee liqueur. Slowly whisk the mixture into the melted chocolate and allow to cool to room temperature.
In a food processor fitted with a metal blade, add the remaining 1½ tablespoons of instant espresso powder, cocoa powder, and confectioners’ sugar. Process until the mixture is a fine powder. Transfer coating mixture to a shallow bowl.
Using 2 spoons, divide the cooled truffle mixture into 30 dollops, forming roughly shaped balls. Transfer to a nonstick or parchment-lined baking sheet. Refrigerate for 5 to 10 minutes or until truffles firm up slightly. One at a time, quickly roll each dollop between your hands, shaping it into a ball about 1¼ inches in diameter, and transfer to the bowl of coating mixture. Gently shake the bowl, rolling the ball until it is completely covered. Insert a lollipop stick about halfway into the truffle. Repeat with remaining balls. Transfer to an airtight container and refrigerate until ready to serve. Remove about 15 minutes before serving to soften slightly. If you don’t use the lollipop sticks, serve in small paper candy cups.Denise Drower Swidey is a frequent contributor to the Globe Magazine. Send comments to email@example.com. Follow us on Twitter @BostonGlobeMag.