Introduction

These easy coffee truffles are the perfect indulgence for a romantic date night. Rich, smooth, and infused with a subtle coffee kick, they’re simple to make yet incredibly impressive. Whip up these delightful treats to share or enjoy as a special treat yourself.

A white plate holds a pile of round chocolate truffles, each covered in smooth milk chocolate with thin, drizzled lines of slightly lighter milk chocolate on top, adding texture. One truffle is cut in half and placed on top of the pile, showing two inner layers: a thick, dense-looking bottom layer of milk chocolate and a crumbly, dark brown chocolate center above it. The plate rests on a white marbled surface, and a few coffee beans are scattered around the truffles, adding small dark brown accents. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
125 g (4.5 oz) milk cooking chocolate (for coating)

Instructions

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.
Step 2: Pour the cream into a small saucepan and heat over low heat until just below boiling point.
Step 3: Remove the saucepan from the heat. Add the finely chopped dark chocolate and instant coffee granules, then stir until the chocolate melts and the mixture is smooth.
Step 4: Pour the chocolate mixture into the prepared dish, then refrigerate for about 2 hours until firm enough to roll.
Step 5: Using a small ice cream scoop or teaspoon, scoop about 3 level teaspoons of the mixture and roll into compact balls. If too firm, let sit for 5-10 minutes before rolling.
Step 6: Place the rolled balls on the lined baking tray and refrigerate for at least 30 minutes until firm. Keep your hands cool by using an ice pack or chilled frozen peas and dry hands with paper towels as needed.
Step 7: Break the milk chocolate into even pieces and place in a heatproof bowl set over barely simmering water, making sure no water touches the chocolate. Stir occasionally until nearly melted, then remove from heat and let sit for 15 minutes to cool slightly.
Step 8: Remove the truffles from the fridge. Dip each ball into the melted milk chocolate, using two forks to coat evenly. Lift out, smooth off excess chocolate on the edge of the bowl, and place back on the lined tray.
Step 9: If the chocolate thickens, gently reheat before continuing. When all truffles are coated, refrigerate the tray for about 30 minutes until the coating is set and crisp.
Step 10: Optionally, reheat remaining chocolate to drizzle decoratively over the truffles before serving.

Tips & Variations

Keep your hands cool while rolling truffles by using an ice pack or frozen peas to prevent melting.
Use good quality dark chocolate with about 40% cocoa solids for the best balance of flavor and smoothness.
For a stronger coffee flavor, add an extra ½ teaspoon of instant coffee granules.
Try rolling some truffles in cocoa powder, finely chopped nuts, or shredded coconut for different coatings.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. If stacking layers, separate them with sheets of non-stick baking paper to prevent sticking. Allow refrigerated truffles to sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

A white plate with ridged edges holds a pile of round chocolate truffles, stacked in about three layers. Each truffle is coated with smooth milk chocolate and decorated with thin, darker chocolate stripes drizzled across the top and sides, giving a glossy texture. The plate is placed on a white marbled surface, with scattered coffee beans around it and blurred bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

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 blend smoothly, which is why they’re preferred. Using brewed coffee might alter the texture, making the mixture too thin.

How do I prevent the chocolate from seizing during melting?

Make sure no water gets into the chocolate when melting over simmering water. Stir gently and remove from heat before the chocolate completely melts; residual heat will finish the process smoothly.