Nespresso Chocolate Truffle Balls

By Mitch Monaghan - Nespresso’s Coffee Ambassador

With everyone needing a little cheering up right now, and with winter setting in, World Chocolate Day on July 7th is the perfect opportunity to bring together two great loves: chocolate and coffee!

Rating

 40 ml espresso extraction of a Nespresso capsule
 1 tsp Vanilla extract
 90 ml Thickened cream
 1 Block of cooking dark chocolate
 2 tbsp Cocoa powder
 Coffee grinds from an unused Nespresso capsule

1

Either finely chop or grate the chocolate into a mixing bowl

2

Bring cream to a light simmer from low heat

3

Pour cream, espresso and vanilla extract over the chocolate pieces and mix until combined and smooth

4

Transfer chocolate mixture to a wide dish and place in the fridge to set for 2 hours

5

Scoop out 1 tbsp of the mixture and roll with your hands until round, add to a plate and put back in the fridge for another hour to set shape

6

Remove from fridge and roll with your hands again to smoothen the ball’s surface

7

Roll in a mixture of 2 tbsp of cocoa powder and the coffee grind from the Nespresso capsule

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Ingredients

 40 ml espresso extraction of a Nespresso capsule
 1 tsp Vanilla extract
 90 ml Thickened cream
 1 Block of cooking dark chocolate
 2 tbsp Cocoa powder
 Coffee grinds from an unused Nespresso capsule

Directions

1

Either finely chop or grate the chocolate into a mixing bowl

2

Bring cream to a light simmer from low heat

3

Pour cream, espresso and vanilla extract over the chocolate pieces and mix until combined and smooth

4

Transfer chocolate mixture to a wide dish and place in the fridge to set for 2 hours

5

Scoop out 1 tbsp of the mixture and roll with your hands until round, add to a plate and put back in the fridge for another hour to set shape

6

Remove from fridge and roll with your hands again to smoothen the ball’s surface

7

Roll in a mixture of 2 tbsp of cocoa powder and the coffee grind from the Nespresso capsule

Nespresso Chocolate Truffle Balls

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