Danielle’s truffles

Prep: 25 minutes Wait: 4 hours Makes: 36 truffles

10 ounces unsalted butter, softened (see note) 7 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), broken up 1 ounce unsweetened chocolate, broken up 1 pinch salt ¼ cup brewed strong coffee, cooled 1 cup unsweetened cocoa powder

1 Prep: Slice softened butter and settle in a medium bowl.

2 Melt: Use a double boiler (or improvise by setting a bowl over a pan of simmering water) set over medium heat. Tumble in both types of chocolate. Sprinkle in salt.

3 Mix: When chocolate has melted, pour over butter. Stir until completely smooth and glossy. Stir in coffee. Cover and chill until firm, 4 or more hours.

4 Roll: Sift 1⁄2 cup cocoa into a pie plate or shallow bowl. Use a small cookie scoop (or a teaspoon) to scoop balls about 1 inch in diameter. (No need to aim for uniform spheres — wild truffles are lumpy affairs.) Drop truffles into the cocoa. Sift remaining cocoa over the top. Shake the bowl gently to roll truffles in cocoa.

5 Chill: Working over the sink, gently roll the truffles into a fine-mesh strainer, letting excess cocoa drop away. Roll truffles into a glass or plastic container. Chill.

Note: If you’ve been wanting to try one of those fancy butters, such as Plugra or Kerrygold, now is the time. Standard unsalted butter works fine too.

Provenance: My friend Danielle Kraessig gave me this recipe in about 1982. I’ve treasured it since.

ABEL URIBE/CHICAGO TRIBUNE; JOAN MORAVEK/FOOD STYLING Chocolate, butter and coffee are rolled into balls to become truffles, then finished with a coating of cocoa powder. Keep chilled until ready to serve.