Espresso Chocolate Truffles With Toffee

1. 1

   Chop the chocolate and put in a heatproof bowl.

2. 2

   Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes.

3. 3

   Stir with a rubber spatula or whisk until smooth.

4. 4

   (If necessary, microwave in 20-second intervals until the chocolate melts.)

5. 5

   Whisk in the vanilla extract, then the espresso.

6. 6

   Stir until the ganache is smooth and shiny.

7. 7

   Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.

8. 8

   Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars.

9. 9

   Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.

10. 10

    (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks.

11. 11

    Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

12. 12

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.

No additional tips available.