Description
These Easy Coffee Truffles are a rich, creamy, and decadent treat combining dark chocolate and instant coffee for a luxurious after-dinner indulgence. With just four simple ingredients, this no-fuss recipe delivers smooth, coffee-infused chocolate truffles that are perfect for sharing or gifting.
Ingredients
Scale
Cream and Chocolate 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
- Prepare Dish and Tray: 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.
- Heat Cream: Add the cream to a small saucepan and gently heat over low heat until just below boiling point.
- Combine Chocolate and Coffee: Turn off the heat and immediately add the finely chopped dark chocolate and instant coffee granules. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Chill Mixture: Pour the chocolate-coffee mixture into the prepared dish. Place it in the refrigerator to chill for about 2 hours, or until firm enough to roll into balls.
- Scoop and Roll Balls: Using a small ice cream scoop or teaspoon, portion out about 3 level teaspoons of the mixture and carefully roll into compact small balls. If the mixture is too firm to roll, leave it at room temperature for 5-10 minutes. Press as you roll to make them tightly packed.
- Chill Truffles: Place each rolled ball on the lined baking tray and refrigerate for at least 30 minutes until firm.
- Prepare Coating: Break the milk chocolate into even pieces and place them in a bowl over a pan of barely simmering water, making sure no water touches the chocolate. Stir occasionally until nearly melted, then remove from heat and let residual warmth melt any remaining pieces.
- Cool Coating Chocolate: Allow the melted chocolate to cool for about 15 minutes to prevent softening the truffles during dipping.
- Dip Truffles: Remove the chilled truffles from the fridge. One at a time, dip each into the melted milk chocolate. Use two small forks to coat evenly and lift them out, smoothing off excess chocolate by touching the rim of the bowl.
- Set Coated Truffles: Place the coated truffles back on the lined tray. If coating chocolate becomes too firm, gently reheat and continue dipping.
- Final Chill: Refrigerate the coated truffles for about 30 minutes or until the chocolate coating sets crisp.
- Optional Decoration: Reheat any remaining chocolate and drizzle over truffles for an elegant finish if desired.
- Storage: Store finished truffles in an airtight container in the refrigerator for up to one week. If layering, separate layers with baking paper sheets to avoid sticking.
Notes
- These truffles are rich, creamy, and smooth, combining just four ingredients for an easy yet decadent dessert.
- The combination of coffee and dark chocolate creates a luxurious flavor that pairs perfectly as an after-dinner treat.
- Keeping your hands cool with an ice pack or frozen peas while rolling helps prevent melting and keeps the truffles compact.
- Using non-stick baking paper in dishes and trays facilitates easy removal of truffles and cleanup.
- Adjust the coffee intensity to taste by varying the instant coffee granules slightly if desired.
Nutrition
- Serving Size: 1 truffle
- Calories: 135 kcal
- Sugar: 9 g
- Sodium: 4 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 8 mg
