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Nosh Passover

Spago’s Interfaith Passover Seder Espresso Truffles


Makes approximately 5 dozen tru­ffles


8 oz. Heavy Cream

8 oz. Creme Fraiche

1/2 cup of Whole Milk

1/2 cup of coarsely ground decaf espresso beans

16 oz. Guittard 66% Semisweet Chocolate Wafers

For Dipping

16oz. Guittard 66% Semisweet Chocolate Wafers

Cocoa Powder as needed


Bring creme fraiche, cream and ground espresso beans to a boil. Cover with plastic wrap for approximately 30 minutes to steep the espresso beans. Meanwhile, chop 16 oz of chocolate into small pieces and place into medium sized bowl.

Add the milk and bring the creme fraiche, cream, and espresso beans to a boil again. Once at a boil, strain the espresso infused cream immediately into the chopped chocolate. Discard the beans. Using a whisk, start stirring the middle of the bowl to emulsify the liquid and chocolate. Once emulsified, begin to mix in the rest of the chocolate until you achieve a smooth consistency. Pour the ganache into a bowl. Place a piece of plastic wrap on top of the surface of the ganache. Place in the refrigerator for approximately 30 minutes or until all the ganache is firm enough to pipe.

Using a pastry bag and pastry tip (about 1/2” round), pipe the ganache onto a sheet tray fitted with parchment paper. Pipe the truffl­es into cherry sized balls. Place the truffl­es into the refrigerator until firm.

When you are ready to dip the truffles, melt 16 oz of chocolate slowly in the microwave until the chocolate is just melted or slightly warmer than body temperature. Be careful not to get the chocolate too hot. Place a layer of cocoa powder in a small shallow roasting pan, or small sheet tray. Dip each truffle individually into the melted chocolate and drop into the cocoa powder. When the chocolate is barely set, roll the entire truffl­e in the cocoa powder, gently tossing it with a fork. Let the tru­ffle set in the refrigerator until it is firm. Gently shake the cocoa powder off of each truffl­e.

These are best served at room temperature.

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