Chocolate-Espresso Pound Cake Truffles

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.

Yield: Makes 3 dozen
Recipe from Southern Living

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Ingredients

  • 1/2 Million Dollar Pound Cake
  • 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)
  • 1/3 cup Vanilla Buttercream Frosting
  • Dutch process cocoa

Preparation

  1. 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.
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