Photo: Iain Bagwell; Styling: Heather Chadduck
Yield
Makes 3 dozen

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.

How to Make It

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.

Ratings & Reviews

CookieWoman2559's Review

jkmsnrnc
July 03, 2014
N/A

jkmsnrnc's Review

CookieWoman2559
January 02, 2013
These truffles are expensive to make - special coffee was $4.28; good chocolate at least $2.50; not to mention the ingredients for the pound cake. You also have to make buttercream frosting but I bought a can instead for the sake of time. The truffles are too soft and the coffee flavor too strong. Traditional truffles are much better and I would not waste my time on these again. The batch is now in the garbage....