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Easy Coffee Truffles Recipe

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4.4 from 9 reviews

  • Author: Emma
  • Total Time: 3 hours
  • Yield: 15 truffles

Description

Indulge in these Easy Coffee Truffles, a rich and creamy chocolate lover’s dream that combines the bold flavors of coffee and dark chocolate into a smooth, decadent treat. Made with just four simple ingredients, these truffles are perfect for serving as an elegant after-dinner confection or a special snack alongside afternoon or morning tea.

Ingredients

Truffle Mixture

  • 90 ml (⅓ cup + 2 tsp) thickened/whipping cream
  • 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 Truffle Base: Line a small, flat dish (about 13 x 18 cm) with non-stick baking paper. Also, line a separate baking tray with non-stick baking paper and set aside.
  2. Heat Cream: Pour the cream into a small saucepan and warm it over low heat until just below boiling point. Be careful not to let it boil.
  3. Combine Ingredients: Remove the saucepan from heat and add the finely chopped dark cooking chocolate and instant coffee granules. Stir continuously until the chocolate is completely melted and the mixture is smooth and homogeneous.
  4. Chill Mixture: Pour this chocolate-coffee mixture into the prepared dish and refrigerate for about 2 hours, or until firm enough to scoop and roll.
  5. Shape Truffles: Using a small ice cream scoop or teaspoon, portion about 3 level teaspoons of the chilled mixture and roll each portion into compact small balls. If the mixture is too hard, let it sit for 5-10 minutes to soften slightly. Place each ball on the lined baking tray. Keep your hands cool using an ice pack or frozen peas to prevent melting; dry hands as needed.
  6. Firm Truffles: Refrigerate the formed truffle balls for at least 30 minutes until firm.
  7. Prepare Coating: Break the milk cooking chocolate into even pieces and place in a heatproof bowl over a pan of barely simmering water, ensuring no water touches the chocolate. Stir occasionally until nearly melted. Remove from heat and let residual warmth melt the rest. Cool for about 15 minutes to avoid softening the truffles during dipping.
  8. Coat Truffles: Remove the truffles from the fridge. Dip each ball one at a time using two small forks to coat thoroughly in the melted milk chocolate. Lift, smooth off excess chocolate on the bowl edge, and return to the lined tray. If the coating chocolate hardens too much, gently reheat.
  9. Set Coating: Refrigerate the coated truffles for about 30 minutes or until the chocolate coating is crisp.
  10. Optional Decoration: Reheat any remaining chocolate and drizzle over the truffles for a decorative finish.
  11. Storage: Store truffles in an airtight container in the refrigerator for up to one week. When layering, separate with non-stick baking paper to prevent sticking.

Notes

  • Use thickened or whipping cream for the richest texture.
  • Dark cooking chocolate with 40% cocoa solids provides balanced bitterness to complement the coffee.
  • Instant coffee granules dissolve easily and intensify the coffee flavor.
  • If the truffle mixture is too firm to handle, allow it to warm slightly before rolling.
  • A 13 x 18 cm Pyrex dish is ideal for setting the truffle base neatly.
  • Keep hands cool during rolling to prevent melting the chocolate mixture.
  • Ensure no water touches the chocolate when melting to avoid seizing.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

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