Easy Coffee Truffles Recipe

Introduction

These easy coffee truffles combine rich dark chocolate with the bold flavor of instant coffee for a delightful treat. Perfect for sharing or gifting, they are simple to make and require just a few ingredients.

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

1. Step 1: Line a small, flat dish (about 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 aside.
2. Step 2: Pour the cream into a small saucepan and heat over low heat until just below boiling point.
3. Step 3: Remove from heat and add the dark chocolate and instant coffee granules. Stir until the chocolate is fully melted and the mixture is smooth.
4. Step 4: Pour the chocolate mixture into the prepared dish and refrigerate for about 2 hours, or until firm enough to roll.
5. 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 to soften.
6. Step 6: Place the chocolate balls on the lined baking tray and refrigerate for at least 30 minutes until firm.
7. Step 7: Keep your hands cool while rolling by using an ice pack or a pack of frozen peas nearby, and dry your hands frequently with paper towels.
8. Step 8: Break the milk chocolate into even pieces and place in a bowl over a pan of barely simmering water. Stir occasionally until almost melted, then remove from heat to finish melting with residual warmth.
9. Step 9: Let the melted milk chocolate cool for about 15 minutes so it doesn’t soften the truffles when coating.
10. Step 10: Remove truffles from the fridge. Dip each ball one at a time into the melted chocolate, using two small forks to coat it evenly.
11. Step 11: Lift each truffle out with forks, gently smooth off excess chocolate on the edge of the bowl, and place back on the lined tray. Reheat the chocolate slightly if it firms up too much while dipping.
12. Step 12: Once all truffles are coated, refrigerate the tray for about 30 minutes until the coating is crisp. Optionally, reheat the leftover chocolate to drizzle over the truffles for decoration.
13. Step 13: Store truffles in an airtight container in the fridge for up to one week. If stacking, separate layers with non-stick baking paper.

Tips & Variations

• Use good quality chocolate for the best flavor and texture.
• If you prefer a stronger coffee taste, increase the instant coffee granules slightly.
• For a decorative touch, sprinkle cocoa powder, crushed nuts, or chocolate shavings on the truffles before the coating sets.
• Allow the truffles to come to room temperature for a few minutes before serving to soften slightly for a melt-in-your-mouth experience.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Separate layers with baking paper to prevent sticking. To enjoy, let them sit at room temperature for a few minutes before serving. Reheat leftover melted chocolate gently if needed for dipping or decoration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee granules?

Instant coffee granules dissolve easily and provide a strong flavor, so they are best for this recipe. Regular brewed coffee would add liquid and affect the texture of the truffles.

What if my truffles are too soft to roll?

If the mixture is too soft, refrigerate it for a little longer or let it sit at room temperature for 5-10 minutes to firm up before rolling. Keeping your hands cool during rolling also helps maintain firmness.

Easy Coffee Truffles Recipe

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★★★★★

4.6 from 103 reviews

These easy coffee truffles combine rich dark chocolate with the bold flavor of instant coffee for a decadent treat. The ganache base is prepared by gently heating cream and melting chocolate with coffee granules before chilling and rolling into bite-sized balls. Finally, the truffles are coated in smooth melted milk chocolate for a glossy finish and a perfect balance of bitter and sweet flavors. Simple to make and ideal for gifting or indulging, these coffee truffles offer a sophisticated homemade dessert that sets beautifully in the refrigerator.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 50 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Ingredients

Scale 1x2x3x

Ganache

• 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 both aside for later use.
2. Heat the cream: Pour the cream into a small saucepan and heat it over low heat until it is just below boiling point, ensuring it does not boil.
3. Melt chocolate with coffee: Turn off the heat, add the finely chopped dark cooking chocolate and instant coffee granules to the cream. Stir gently until the chocolate has completely melted and the mixture is smooth and even.
4. Chill the mixture: Pour the chocolate and coffee mixture into the prepared lined dish. Transfer to the refrigerator to chill for about 2 hours or until the mixture is firm enough to roll.
5. Form truffle balls: Using a small ice cream scoop or teaspoon, scoop approximately 3 level teaspoons of the mixture. Roll each scoop into a compact small ball with your hands. If the chocolate ganache is too firm to roll, let it sit at room temperature for 5-10 minutes before rolling.
6. Chill the balls: Place each rolled ball onto the lined baking tray and return to the refrigerator for at least 30 minutes until firm.
7. Prepare to roll efficiently: Keep an ice pack or frozen peas nearby and use paper towels to keep your hands cool and dry during the rolling process, which helps prevent the truffles from melting.
8. Melt coating chocolate: Break the milk cooking chocolate into even-sized pieces and place in a heatproof bowl over a pan of barely simmering water (double boiler). Stir occasionally. Remove the bowl from heat just before the chocolate is fully melted; residual warmth will melt the rest.
9. Cool coating chocolate: Allow the melted milk chocolate to cool for about 15 minutes to prevent it from softening the truffles when dipping.
10. Dip each truffle: Remove the chilled truffles from the fridge. Dip each ball into the melted milk chocolate using two small forks, turning to coat completely.
11. Remove excess coating: Lift the coated truffles with the forks and smooth off excess chocolate by gently pressing them against the edge of the bowl. Place them back onto the prepared tray. If the chocolate coating firms too much for smooth dipping, gently reheat it as needed.
12. Set coating: Once all truffles are coated, refrigerate the tray for about 30 minutes or until the coating is fully set and crisp. Optionally, reheat any remaining chocolate to drizzle over the truffles as decoration.
13. Store the truffles: Store finished truffles in an airtight container in the refrigerator for up to one week. When layering, separate layers with sheets of non-stick baking paper to prevent sticking.

Notes

• Use thickened or whipping cream to achieve a creamy ganache texture.
• Dark cooking chocolate with 40% cocoa solids provides a balanced bittersweet flavor but can be adjusted based on preference.
• Instant coffee granules dissolve easily and infuse flavor without adding liquid.
• Keep hands cool and dry during rolling to maintain neat truffles and prevent melting.
• Use non-stick baking paper to easily remove truffles and for clean presentation.

Keywords: coffee truffles, chocolate truffles, easy dessert, chocolate ganache, homemade truffles, no bake, coffee dessert