Chocolate Truffles

16 tbsp. unsalted butter, softened

1⁄2 cup superfine sugar 

1⁄2 tsp. kosher salt

2 oz. bittersweet chocolate, melted

6 tbsp. unsweetened natural cocoa powder

2 tbsp. brewed espresso or dark coffee, 


   at room temperature

2 tsp. vanilla extract

2 1⁄2 cups rolled oats

1 cup unsweetened finely shredded dried coconut

1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.


2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.


3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1" ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving. 

MAKES 36 BALLS