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Easy Coffee Truffles Recipe

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★★★★★

4.7 from 147 reviews

Delicious and easy-to-make Coffee Truffles featuring a smooth blend of dark chocolate, instant coffee, and cream, coated with creamy milk chocolate. These rich, bite-sized treats are perfect for coffee lovers and make an elegant homemade gift or dessert.

Ingredients

Scale

For the Truffle Base

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

For the Coating

  • 125 g (4.5 oz) milk cooking chocolate

Instructions

  1. Prepare the dish and tray: Line a small, flat dish approximately 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 for the truffles.
  2. Heat the cream: Pour the thickened cream into a small saucepan. Warm it gently over low heat until it reaches just below boiling point to avoid scorching.
  3. Combine chocolate and coffee: Turn off the heat and immediately add the finely chopped dark chocolate and instant coffee granules into the hot cream. Stir continuously until the chocolate has fully melted and the mixture is smooth and glossy.
  4. Chill the mixture: Pour the chocolate-coffee mixture into the prepared lined dish. Place it in the refrigerator for approximately 2 hours or until the mixture is firm enough to handle and roll into balls.
  5. Form the truffle balls: Using a small ice cream scoop or teaspoon, scoop about 3 level teaspoons of the chilled mixture. Roll each portion into a small ball, pressing firmly as you roll to compact the mixture. If too firm, allow the mixture to sit for 5-10 minutes to soften slightly.
  6. Refrigerate the formed balls: Place the rolled truffle balls onto the prepared tray and refrigerate for at least 30 minutes to firm up before coating.
  7. Keep hands cool: While rolling the truffles, keep an ice pack or a pack of frozen peas nearby to cool your hands and prevent the chocolate from melting. Use paper towels to regularly dry your hands.
  8. Melt the coating chocolate: Break the milk chocolate into even-sized pieces and place them in a heatproof bowl. Set this bowl over a pan of barely simmering water, ensuring no water contacts the chocolate. Stir occasionally until the chocolate is almost melted, then remove from heat to allow residual warmth to finish melting.
  9. Cool the coating chocolate: Let the melted chocolate cool for about 15 minutes. This prevents the truffles from softening upon coating.
  10. Coat the truffles: Remove the truffles from the fridge. Dip each ball one at a time into the melted milk chocolate. Using two small forks, carefully move each truffle around to ensure full coating. Place coated truffles back on the lined tray.

Notes

  • Use thickened or whipping cream for a rich texture; avoid using low-fat cream which won’t set properly.
  • Finely chopping the dark chocolate helps it melt evenly for a smooth mixture.
  • Instant coffee granules provide a strong, pronounced coffee flavor without the bitterness of brewed coffee.
  • It’s helpful to keep an ice pack nearby while rolling to prevent the chocolate from melting on your hands.
  • The size of your dish affects the thickness of the mixture; a smaller dish results in thicker truffles that may require longer chilling.

Keywords: coffee truffles, chocolate truffles, easy truffle recipe, homemade chocolate, no bake dessert, coffee dessert

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