Chocolat: Chocolate Truffles

Romance, political uprising, and lust are all part of what Chocolat portrays on the screen. This recipe for rich, dark chocolate truffles gives you a small taste of life’s little passions.

Chocolat: Chocolate Truffles Chocolat: Chocolate Truffles
Romance, political uprising, and lust are all part of what _Chocolat_ portrays on the screen. This recipe for rich, dark chocolate truffles gives you a small taste of life's little passions.
Yield: makes 36 Balls

Ingredients

  • 16 tbsp. unsalted butter, softened
  • 12 cup superfine sugar
  • 12 tsp. kosher salt
  • 2 oz. bittersweet chocolate, melted
  • 6 tbsp. unsweetened natural cocoa powder
  • 2 tbsp. brewed espresso or dark coffee, at room temperature
  • 2 tsp. vanilla extract
  • 2 12 cups rolled oats
  • 1 cup unsweetened finely shredded dried coconut

Instructions

  1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.
  2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.
  3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1″ ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.