Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Yield: makes 36 Truffles
- 16 tbsp. unsalted butter, softened
- 1⁄2 cup superfine sugar
- 1⁄2 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 1⁄2 cups rolled oats
- 1 cup unsweetened finely shredded dried coconut
- 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.
- 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.
- 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.