Introduction

These easy coffee truffles combine rich dark chocolate with a hint of instant coffee for a deliciously smooth and indulgent treat. Perfect for chocolate lovers looking for a quick no-fuss dessert to impress friends or enjoy at home.

A white plate with ridged edges holds a pile of smooth, round milk chocolate truffles, each drizzled with thin lines of darker chocolate on top, giving them a striped texture. The plate sits on a white marbled surface with scattered whole coffee beans around it. In the blurred background, there are brown coffee beans in a white bowl and a glass cup with a light brown frothy drink. photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 ml (1/3 cup + 2 tsp) thickened or whipping cream
200 g (7 oz) dark cooking chocolate (40% cocoa solids), finely chopped
1 tbsp instant coffee granules
125 g (4.5 oz) milk cooking chocolate

Instructions

Step 1: Line a small, flat dish (about 13 x 18 cm / 7 x 5 inches) with non-stick baking paper. Also, line a baking tray with non-stick baking paper and set aside.
Step 2: Heat the cream in a small saucepan over low heat until just below boiling point.
Step 3: Turn off the heat. Add the chopped dark chocolate and instant coffee granules. Stir gently until the chocolate is melted and the mixture is smooth.
Step 4: Pour the mixture into the prepared dish and refrigerate for about 2 hours, or until firm enough to roll into balls.
Step 5: Using a small ice cream scoop or teaspoon, scoop about 3 teaspoons of the mixture and roll into compact balls. If the mixture is too firm, let it sit for 5–10 minutes before rolling. Place the balls on the lined baking tray.
Step 6: Refrigerate the rolled balls for at least 30 minutes, or until firm.
Step 7: While rolling, keep your hands cool using an ice pack or frozen peas, and keep paper towels nearby to dry your hands.
Step 8: Break the milk chocolate into even pieces. Place in a bowl over a pan of barely simmering water, making sure no water touches the chocolate. Stir occasionally until nearly melted, then remove from heat and let residual warmth melt the rest.
Step 9: Allow the melted chocolate to cool for about 15 minutes to avoid softening the truffles during coating.
Step 10: Remove the truffles from the fridge. Dip each ball into the melted milk chocolate using two small forks to coat them completely. Return coated truffles to the lined tray.

Tips & Variations

Use good-quality chocolate with at least 40% cocoa for the best flavor and texture.
Replace instant coffee granules with espresso powder for a stronger coffee taste.
Roll truffles in cocoa powder, chopped nuts, or desiccated coconut instead of coating them in milk chocolate for variety.
If the mixture becomes too soft while working, refrigerate it briefly before continuing to handle.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving. Allow refrigerated truffles to sit at room temperature for a few minutes before enjoying for the best texture.

How to Serve

A white plate holds a pile of round chocolate truffles, each coated in smooth milk chocolate and drizzled with thin lines of slightly darker chocolate on top. One truffle is cut in half and placed near the center, showing three layers: a shiny milk chocolate outer coating, a thick middle layer of softer milk chocolate, and a dark, crumbly chocolate interior. Around the plate, some coffee beans are scattered on a white marbled surface. The lighting highlights the glossy textures of the truffles, creating a rich and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of thickened or whipping cream?

Thickened or whipping cream is preferred for the right texture. Regular cream with lower fat content might not set as well, affecting the firmness of the truffles.

How do I prevent the melted chocolate from seizing?

Make sure no water comes into contact with the chocolate while melting. Use a dry bowl and stir gently over simmering water. If chocolate begins to seize, adding a small amount of warm cream can help smooth it out.