Chocolate Truffles-w/Oatmeal

By CheeseDiva

Ingredients

• 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

Details

Servings 36
Adapted from saveur.com

Preparation

Step 1

MAKES 36 TRUFFLES

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.

add rum.