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Easy Coffee Truffles Recipe

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These Easy Coffee Truffles are a rich, creamy, and decadent chocolate treat perfectly combining the flavors of coffee and chocolate. Made with only four ingredients, they offer a smooth, luxurious melt-in-your-mouth experience, ideal for serving as a sophisticated after-dinner confection or during afternoon tea. Their simple preparation and indulgent taste make them a favorite for chocolate lovers seeking an elegant homemade sweet.

Ingredients

Truffle Mixture

  • 90 ml (⅓ cup + 2 tsp) thickened/whipping cream (minimum 35% fat content)
  • 200 g (7 oz) dark cooking chocolate (40% cocoa solids), finely chopped
  • 1 tablespoon instant coffee granules

Coating

  • 125 g (4.5 oz) milk cooking chocolate

Instructions

  1. Prepare the Dish: Line a small flat dish (about 13 x 18 cm or 7 x 5 inches) with non-stick baking paper to ease removal of the truffle mixture. Also, line a baking tray with non-stick baking paper and set aside for later use.
  2. Heat the Cream: Pour the cream into a small saucepan and heat it gently over low heat until it just reaches below boiling point, ensuring it does not boil.
  3. Melt Chocolate and Combine: Turn off the heat. Add the finely chopped dark cooking chocolate and instant coffee granules to the hot cream. Stir continuously until the chocolate is fully melted and the mixture becomes smooth and homogenized.
  4. Chill the Mixture: Pour the smooth chocolate-coffee mixture into the prepared dish. Transfer it into the refrigerator and chill for about 2 hours, or until firm enough to scoop and roll.
  5. Form the Truffles: Using a small ice cream scoop or teaspoon, scoop approximately 3 level teaspoons of the mixture. Quickly roll the mixture into compact small balls between your palms. If the mixture is too firm, allow it to soften for 5-10 minutes before rolling. Place each formed ball onto the lined baking tray.
  6. Chill the Truffles: Refrigerate the shaped truffles for at least 30 minutes to firm up before coating.
  7. Melt the Coating Chocolate: Break the milk cooking chocolate into even pieces and place them in a heatproof bowl set over a pan of barely simmering water (double boiler method). Stir occasionally, removing from heat when mostly melted. Allow it to cool for about 15 minutes to prevent softening the truffles during dipping.
  8. Coat the Truffles: Remove truffles from the fridge one at a time. Dip each ball into the melted milk chocolate using two small forks to ensure full coverage. Lift them out and gently tap on the edge of the bowl to remove excess chocolate. Return coated truffles to the lined tray.
  9. Set the Coating: If the chocolate thickens during coating, gently reheat as needed. Once all truffles are coated, refrigerate the tray for about 30 minutes or until the chocolate coating has set and is crisp.
  10. Optional Decoration: Reheat any remaining chocolate and drizzle over the set truffles for decorative effect if desired.
  11. Storage: Store finished truffles in an airtight container in the refrigerator for up to one week. If stacking, separate layers with non-stick baking paper to prevent sticking.

Notes

  • Use full-fat thickened or whipping cream with at least 35% fat content for best creamy texture and flavor.
  • The dark chocolate used here contains 40% cocoa solids; higher percentages can be used for a more bitter flavor.
  • Instant coffee granules are recommended—not espresso powder—to avoid overpowering bitterness.
  • Measure the tablespoon according to your region: in Australia, 1 tablespoon equals 20 ml; elsewhere it may be 15 ml, so adjust accordingly.
  • To make lining the dish easier, scrunch the baking paper before placing into the dish for a snug fit.
  • Nutritional info is per one truffle and is an estimate.
  • Keep your hands cool while rolling truffles by resting them on an ice pack or frozen peas and keep paper towels nearby to dry your hands for best results.

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