how to: stove top espresso

This is the top with the filter on the bottom.

This is the bottom with the cone inserted (where coffee goes).

(This is the bottom without the cone insert)

Fill it with water.

This is the cone insert, where the coffee goes.

Put the cone in the bottom part, and fill it with finely ground coffee, but do not tamp it down.

Screw the top on.

Turn on just enough heat to heat the bottom without touching the handle.

Wait for the coffee to start bubbling out.

Wait for it…

Ah! There is it!

(let it percolate until all the water is used)

espresso truffles


I made these for my brother’s engagement party last weekend. Soooo goood. Though most of you know that I am a sucker for coffee and chocolate. How can you go wrong?

So rich, so good, and so excited for my brother!

  • 16 oz dark chocolate (chopped)
  • 1/3 cup heavy cream
  • 2 shots freshly pulled espresso
  • 1 teaspoon vanilla
  • cocoa powder (for finishing)

Heat cream to a simmer. Pour chocolate into a heatproof bowl. Pour (heated) cream, espresso, and vanilla over chocolate, let sit a couple minutes. Stir to completely combine and silky. Pour into into a 8×8 pan, chill for 2 hours or until hard.

Roll chilled chocolate into teaspoon sized balls. Roll in cocoa powder. Keep chilled until ready to serve.