• file:site_21_rand_2121534665_chocolate_espresso_balls.jpg
Average: 2 (1 vote)


  • 200 ml cream, at least 30% fat
  • 250 g dark chocolate couverture, 50% cocoa, chopped
  • 200 g milk chocolate couverture, 30% cocoa, chopped
  • 100 g soft butter
  • 6 tbsp instant espresso powder
  • 4 tbsp cocoa powder
  • 2 tbsp icing sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring the cream to the boil, add the chocolate and stir until it melts. Remove from heat and set aside to cool slightly.

Beat the butter with 2 tbsp espresso powder and stir into the chocolate cream. Chill for at least 1 hour.

Using a teaspoon, create 40 portions and shape each one into a ball. Roll each ball in espresso powder, cocoa powder and, finally, in icing sugar. Leave to cool before serving.