Chocolate Truffles

  • Serves

    makes 36 Truffles


Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.


  • 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


Step 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.

Step 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.

Step 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.

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