Introduction

Easy Coffee Truffles are the perfect indulgence for romantic date nights or special occasions. These rich, creamy treats combine dark chocolate and bold coffee flavors for a delightful bite-sized dessert. Simple to make and elegant to serve, they’re sure to impress.

A white plate with ridged edges holds a pile of fifteen round chocolate truffles, stacked in a small pyramid. Each truffle has a smooth milk chocolate coating with thin, darker milk chocolate lines drizzled evenly across the top surface, giving a textured look. The truffles have a shiny, creamy finish with subtle reflections showing the smoothness of the chocolate. Around the plate, there are scattered coffee beans, and a white bowl with whole almonds is visible blurred in the back on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 ml (⅓ cup + 2 tsp) thickened or 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, prepare a baking tray lined with non-stick baking paper and set aside.
Step 2: Heat the cream in a small saucepan over low heat until just below boiling point. Remove from heat, add the dark chocolate and instant coffee granules, and stir until the chocolate melts and the mixture is smooth.
Step 3: Pour the mixture into the prepared dish and refrigerate for about 2 hours, or until firm enough to roll into balls.
Step 4: Using a small ice cream scoop or teaspoon, portion about 3 level teaspoons of the mixture and roll into compact balls. If too firm, let sit 5–10 minutes. Place each ball on the lined baking tray and refrigerate for at least 30 minutes.
Step 5: To make the coating, break the milk chocolate into pieces and melt gently over a pan of barely simmering water, stirring occasionally. Remove from heat when mostly melted and let cool for about 15 minutes.
Step 6: Dip each chilled truffle into the melted milk chocolate, coating completely. Use two small forks to lift and smooth off excess chocolate. Return truffles to the baking tray. If chocolate firms up too much, reheat slightly.
Step 7: Refrigerate coated truffles for about 30 minutes to set the coating. Optionally, reheat leftover chocolate to drizzle over the truffles as decoration.

Tips & Variations

Use high-quality dark chocolate and thickened cream for the best flavor and texture.
For gifting or presentation, place truffles in mini foil or paper cupcake cases.
Keep hands cool when rolling truffles by resting them on an ice pack or frozen peas; dry hands with paper towels to prevent melting.
Store truffles in layers separated by non-stick baking paper if keeping more than one layer in a container.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Keep them chilled until serving to prevent softening, especially in warm climates. To reheat slightly, allow them to sit at room temperature briefly but avoid leaving them out too long.

How to Serve

A white plate with ridged edges holds a neat pile of round chocolate truffles, each coated in smooth milk chocolate with thin, darker chocolate drizzles on top creating a striped pattern. One truffle is cut in half and placed on top of the pile, showing three visible layers inside: a light brown creamy layer at the bottom, a middle darker chocolate layer with a soft texture, and an outer chocolate shell matching the coating. A few dark coffee beans are scattered around the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of chocolate for the coating?

Yes, you can substitute the milk cooking chocolate with dark or white chocolate depending on your preference, but be sure to choose good-quality chocolate for the best texture and flavor.

How do I prevent the chocolate from seizing while melting?

Make sure no water comes into contact with the chocolate while melting. Use a bowl over simmering water (double boiler method) and stir gently. Remove the bowl from the heat before the chocolate is fully melted, allowing residual heat to finish melting it.