Baked Truffles with Coffee Whipped Cream

Prep 20 m
Bake 17 - 20 m
Cook 5 m



  1. 1 of 4 Heat oven to 325 degrees F. Grease six 6-ounce ramekins or custard cups.
  2. 2 of 4 Melt chocolate and butter in saucepan over low heat until smooth. Cool slightly.
  3. 3 of 4 Beat the eggs, egg yolks and sugar in bowl until thick and pale in color, 5 to 7 minutes. Add flour and vanilla; beat 4 to 5 minutes, until cream colored. Add half to cooled chocolate mixture; fold in until no light streaks remain. Fold in the remaining egg mixture. Divide batter among ramekins. Place on baking sheet.
  4. 4 of 4 Bake in 325 degree F oven 17 to 20 minutes, until edges are puffed. Remove from oven; let stand 2 minutes. Loosen edges with sharp knife. Serve with coffee-flavored whipped cream. Or, invert onto plates and garnish with cream.
Nutrition Information for Baked Truffles with Coffee Whipped Cream
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Per Serving: