Sometimes we're really good about taking along healthy snacks when we travel. But other times we wouldn't think to leave home without something sweet. That's when we make these Toffee Espresso Chocolate Truffles, which are easy enough to make before your next flight, even if you only have a few minutes.
(about 4 ounces)
Line a baking sheet with a silicone baking mat, parchment paper, or aluminum foil and set aside. Place chopped chocolate in a heatproof bowl and set aside. Place the cream and coffee in a small saucepan and bring to a simmer (don't let it boil) over medium-low heat. Simmer until cream tastes of coffee then immediately add the butter. Stir until melted then immediately pour over chopped chocolate.
Use good-quality chocolate because a cheaper chocolate will create a waxy texture. You could also turn these into truffles. To do so, just refrigerate the chocolate mixture until it is completely hard (about 4 hours); use a melon baller to scoop into spheres; roll the spheres between your palms until smooth; then roll in cocoa powder just before serving.
Stir until chocolate is evenly melted and shiny then add all the toffee bits and mix until evenly combined. Set aside and let set up until scoopable and firm, at least 60 minutes. Scoop chocolate mixture by rounded teaspoons and roll between your hands to form smooth spheres. Place in the freezer until firm, about 15 minutes.
If it is hot out, you can put them in the refrigerator to help the clusters set.
Meanwhile, break up the chocolate, place in a stainless steep or glass bowl and nest over a pot of simmering water (make sure the bowl doesn't touch the water) and stir until chocolate is melted and smooth. Dip the chocolate toffee balls into the melted chocolate, turn to coat in the chocolate then pull out with a fork, tap against the side of the bowl to remove excess chocolate then place on a lined baking sheet. Sprinkle each truffles with a few flakes of sea salt then refrigerateto completely set up.
Food styling and photography by Aida Mollenkamp