Little Bites of Heaven: Bakerella’s Chocolate Coffee Truffles

09/05/2014 at 04:00 AM ET

Chocolate Coffee Truffles
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator of Visit on Fridays for her dish on desserts.

Indulge in these decadent coffee-flavored chocolate truffles for an easier-than-you-think, no-bake tiny treat.

Chocolate Coffee Truffles
Courtesy Bakerella

You just need a few ingredients to get started including heavy cream, butter, espresso powder and of course… chocolate to make a delicious ganache for truffles. Chill the ganache and use a 1-inch scoop (or your hands) to form small bite-size balls.

Chocolate Coffee Truffles
Courtesy Bakerella

Then roll in unsweetened cocoa to coat and enjoy!

Chocolate Coffee Truffles
Courtesy Bakerella

It’s that easy, but it can also get a little messy. The kind of messy you’ll want to make.

Chocolate Coffee Truffles

Makes 24 truffles

¾ cup heavy cream
2 tbsp. butter
4 tsp. espresso powder
10 oz bittersweet chocolate, chopped finely
cocoa powder for coating

1. Heat cream, butter and espresso powder in a heavy saucepan stirring often. Turn off the heat just before it begins to boil and stir with a whisk.
2. Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.
3. Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes. Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.
4. Roll balls in cocoa powder to coat.
5. Keep refrigerated until serving.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

Posted on

On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 4 comments

JP on

Look delicious

bunker on

If this recipe makes 24 they must be the size of a tic tac~

Lisa Martens on

These look so good. I was expecting a lot of ingredients and directions, but was pleasantly surprised that they should be very manageable to make with my hectic, crazy schedule.

thiago on

Hello! I’am braziliam and i wanna now how many ml have in your “cup”.
thank you