Description
Indulge in these rich and creamy Easy Coffee Truffles, a decadent treat combining the bold flavors of dark chocolate and coffee. With just four simple ingredients, this recipe offers a smooth, luxurious confection perfect for after-dinner or special occasions. These truffles are delightfully rich, easy to make, and sure to impress your guests with their silky texture and intoxicating coffee-chocolate aroma.
Ingredients
Scale
Truffle 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 the dish: Line a small, flat dish (around 13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Also, line a baking tray with non-stick paper and set aside for the truffles later.
- Heat the cream: Pour the cream into a small saucepan and gently heat over low heat until just below boiling point. Avoid boiling to preserve the cream’s richness.
- Melt chocolate mixture: 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 becomes smooth and glossy.
- Chill the mixture: Pour the chocolate-coffee mixture into the prepared dish. Refrigerate for about 2 hours until the mixture is firm enough to scoop and roll into balls.
- Form truffle balls: Using a small ice cream scoop or teaspoon, scoop approximately 3 level teaspoons of the chilled mixture. Roll each scoop into a compact ball using your hands. If too firm to roll, let it sit at room temperature for 5-10 minutes. Place each ball on the lined baking tray.
- Chill truffle balls: Refrigerate the formed balls for at least 30 minutes to firm them up before coating.
- Melt coating chocolate: Break the milk cooking chocolate into even pieces and place in a bowl. Set the bowl over a pan of barely simmering water, making sure no water contacts the chocolate. Stir occasionally until almost completely melted. Remove from heat and allow residual warmth to finish melting the chocolate. Let it cool for about 15 minutes to avoid melting the truffles on dipping.
- Coat the truffles: Working one truffle at a time, dip each ball into the melted milk chocolate. Use two small forks to roll and coat evenly. Lift them out, smooth off excess chocolate on the edge of the bowl, and return them to the lined tray. If chocolate thickens, gently reheat as needed.
- Set the coating: Place the coated truffles back in the fridge for about 30 minutes or until the chocolate coating is crisp.
- Optional decoration: Reheat any remaining chocolate and drizzle over the set truffles for an elegant finish if desired.
- Storage: Store the truffles in an airtight container in the fridge for up to one week. Separate layers with non-stick baking paper to avoid sticking.
Notes
- These truffles combine just four ingredients to create a rich, creamy, and indulgent treat that’s perfect for chocolate and coffee lovers.
- Using instant coffee granules blends seamlessly into the chocolate, delivering an aromatic coffee flavor without bitterness.
- Ensure the cream is heated just below boiling to prevent curdling and maintain smoothness.
- Allow the chocolate coating to cool before dipping to avoid melting the truffles.
- Keeping hands cool while rolling helps maintain consistency and prevents melting.
- You can use a small ice pack or frozen peas to keep your hands cool during rolling.
- Use non-stick baking paper to make removal and cleanup easy.
- These truffles are best served chilled and enjoyed within one week for optimal freshness.
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
