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Easy Coffee Truffles Recipe

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4.3 from 77 reviews

These Easy Coffee Truffles combine rich dark chocolate with the bold flavor of instant coffee, enveloped in a smooth, creamy coating of milk chocolate. Perfect for chocolate and coffee lovers alike, these luscious treats require simple ingredients and straightforward steps, making them an ideal make-ahead dessert for any occasion.

Ingredients

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

Coating

  • 125 g (4.5 oz) milk cooking chocolate

Instructions

  1. Prepare the dish: Line a small, flat dish (approximately 13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Also, line a baking tray with non-stick baking paper and set it aside to place the truffles later.
  2. Heat the cream: Pour the cream into a small saucepan and gently heat it over low heat until it reaches just below boiling point. Avoid boiling to maintain the cream’s texture.
  3. Melt chocolate with coffee: Remove the saucepan from heat, then add the finely chopped dark chocolate and instant coffee granules. Stir continuously until the chocolate is fully melted and the mixture is smooth and homogeneous.
  4. Chill the mixture: Pour the chocolate-coffee mixture into the prepared lined dish. Place it in the refrigerator for about 2 hours, or until the mixture is firm enough to shape into balls.
  5. Form the truffle balls: Using a small ice cream scoop or teaspoon, scoop approximately 3 level teaspoons of the chilled mixture. Roll each scoop into a compact, smooth ball. If the mixture is too firm to roll, let it sit out for 5-10 minutes to soften slightly. Place each formed ball onto the lined baking tray.
  6. Refrigerate the balls: Place the tray with truffle balls in the refrigerator for at least 30 minutes to firm up before coating.
  7. Keep hands cool while rolling: To prevent the truffles from melting from hand warmth, keep an ice pack or a pack of frozen peas nearby to cool your hands. Use paper towels to dry your hands as needed during the rolling process.
  8. Melt the coating chocolate: Break the milk cooking chocolate into even pieces and place them in a heat-proof bowl. Set this bowl over a pan of barely simmering water (double boiler method), making sure no water touches the chocolate. Stir occasionally until the chocolate has nearly melted. Remove from heat and allow residual heat to melt any remaining chunks.
  9. Cool the coating chocolate: Let the melted milk chocolate cool for about 15 minutes. This prevents the truffles from melting or softening prematurely when dipped.
  10. Dip the truffles: Remove truffles from the fridge. Working one at a time, dip each truffle ball into the melted milk chocolate. Use two small forks to turn the truffle, making sure it is evenly coated.
  11. Remove excess chocolate: Lift the coated truffle using the forks and gently smooth off excess chocolate by tapping it on the edge of the bowl. Place the coated truffle back onto the lined tray. If the chocolate hardens too much while dipping, gently reheat it and continue.
  12. Set the coating: After all truffles are coated, refrigerate the tray for about 30 minutes or until the chocolate coating becomes crisp and firm. Optionally, reheat remaining chocolate and drizzle it over the truffles for decoration.
  13. Store the truffles: Transfer the truffles into an airtight container and store in the refrigerator for up to one week. If stacking layers, separate the truffles with sheets of non-stick baking paper to prevent sticking.

Notes

  • Use thickened or whipping cream for the best texture in the truffle base.
  • Dark cooking chocolate with 40% cocoa solids offers a balanced bitterness complementing the coffee flavor.
  • Instant coffee granules dissolve easily, imparting a strong coffee essence without altering texture.
  • Using non-stick baking paper facilitates easy removal and handling of the truffles.
  • Keep hands cool during rolling to maintain smooth, glossy truffles and prevent melting.
  • The double boiler method ensures gentle melting of chocolate without burning.
  • Cooling the coating chocolate before dipping prevents the truffles from melting or becoming misshapen.
  • Store truffles in airtight containers refrigerated to preserve freshness and texture.

Find it online: https://justsosavory.com/easy-coffee-truffles-recipe/