Chocolate 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.

Ingredients:

• 16 tbsp. unsalted butter, softened
• ½ cup superfine sugar
• ½ 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 ½ cups rolled oats
• 1 cup unsweetened finely shredded dried coconut

Method:

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.

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.

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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