Chocolate-Espresso Pound Cake Truffles

Southern Living
Chocolate-Espresso Pound Cake Truffles Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Decadent flavors unite in Chocolate-Espresso Pound Cake Truffles. The truffles start with our Million Dollar Pound Cake, are mixed with espresso, Vanilla Buttercream Frosting and cocoa, and end as bite-size delights--perfect for special occasions and gift giving.
Makes 3 dozen


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1 (3-oz.) semisweet chocolate baking bar
3 tablespoons heavy cream
1 single-serve packet from a 0.93-oz. package of ready-brew Colombian medium-roast instant coffee (such as Starbuck's VIA)
Dutch process cocoa


Crumble half of Million Dollar Pound Cake into a large bowl. Microwave chocolate baking bar and cream in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Stir in instant coffee. Stir Vanilla Buttercream Frosting and chocolate mixture into cake until mixture holds its shape. Shape into 1-inch balls. Roll each truffle in cocoa 2 times.

Created date

November 2012