Cappuccino Truffles

These truffles taste like a fancy cappuccino wrapped in chocolate, and they take exactly zero oven time.

Instant coffee gets dissolved in orange juice and brandy flavoring, then beaten into marshmallow cream. Crushed chocolate wafer crumbs, chopped pecans, and fresh orange zest get folded in, and the mixture shapes easily into 1-inch balls.

Half get rolled in a cocoa and powdered sugar dust. The other half get coated in flaked coconut.

Sixty truffles from one batch, no baking, no tempering chocolate, no special equipment. Just a bowl, a mixer, and your hands.

Pro Tips

• Crush the wafers fine. Coarse crumbs won’t hold together well. A food processor or a zip-lock bag and rolling pin both work.
• Chill the mixture briefly if it’s too sticky to shape. Ten minutes in the fridge firms it up enough to roll easily.
• Make both coatings. The cocoa-sugar ones are bittersweet and elegant. The coconut ones are tropical and chewy. You need both on the platter.