Espresso Truffles (VEG, GF)

Makes about 20-30 truffles, depending on the size of your truffles


7 ounces 72% bittersweet dark chocolate, chopped
1/4 cup organic tahini, no salt added
1/4 cup strong coffee or espresso
1/4 cup unsweetened cocoa powder
4 Tbsp elderflower liqueur, or liqueur of choice
1/4 cup unsweetened cocoa nibs
1/4 tsp. fine salt
4 to 8 Tbsp. (1/4 to 1/2 cup) organic, raw honey

Sweetened cocoa of choice, to roll the truffles in


Melt the chocolate over low heat, stirring occasionally, using a double boiler. Or, use a medium-sized bowl to microwave the chocolate in 30 second increments, stirring after each increment. Avoid over melted the chocolate, which will continue to cook while you stir after each increment. Place the melted chocolate in a large bowl.

Make sure your ingredients are room temperature. Use a wire whisk to stir in tahini, coffee or espresso, liqueur, nibs, and salt. Then, whisk in the cocoa powder.

Start by whisking in four tablespoons of honey. Add the next four tablespoons of honey, one tablespoon at a time, just until the desired sweetness is reached.

Refrigerate the mixture until very firm.

Roll the truffles into one to two tablespoon balls in your palm, using two fingers to form the shape. The size of the truffle is based on personal preference. Smaller truffles have more sweetened cocoa (yum!).

Refrigerate in tupperware to keep fresh. Take care to place wax or parchment paper between each layer of truffles to retain their shape and delicious cocoa coating.

©Shanna Koenigsdorf Ward, (2013-2015), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.