Coffee Truffles Recipe

If you love a sweet treat with a bold kick, this coffee truffles recipe is for you. These creamy, bite-sized chocolates take the richness of cocoa and pair it with the deep flavor of coffee, creating a dessert that’s delightful for any coffee lover. Whether you’re indulging after a meal or sharing them during a special celebration, you’ll find these truffles impress with minimal effort.

Ingredients

• 8 ounces of semisweet chocolate (chopped or in chips)
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon instant espresso powder (or strongly brewed coffee, cooled)
• ¼ teaspoon vanilla extract
• Pinch of salt
• Cocoa powder (for rolling)

Directions

1. Warm the cream and butter: In a small saucepan, heat the heavy cream and butter over low to medium heat. Stir frequently so the mixture doesn’t scorch.
2. Dissolve the coffee: Once the cream is steaming (but not boiling), add the instant espresso powder. Stir until dissolved.
3. Combine with chocolate: Turn off the heat and add the chopped chocolate. Let it sit for about 1 minute to soften, then whisk until smooth.
4. Add flavorings: Stir in the vanilla extract and a pinch of salt. This step balances sweetness and enriches the coffee flavor.
5. Chill: Transfer the mixture to a shallow bowl, cover it, and refrigerate for about 2 hours or until firm enough to scoop.
6. Shape the truffles: Use a small spoon or melon baller to form the chocolate mixture into bite-size balls. Roll between your palms to create a round shape.
7. Coat in cocoa: Dust your hands with cocoa powder and gently roll each truffle to coat it evenly, then shake off any excess.

Tips & Variations

• Storage: Keep truffles chilled in an airtight container for up to a week. They also freeze well for longer storage.
• Flavor twists: Swap the vanilla extract for almond or hazelnut extract to experiment with different taste profiles.
• Coating options: Instead of cocoa powder, you can roll the truffles in finely chopped nuts, coconut flakes, or even powdered sugar.

Nutrition Facts

While serving sizes vary, you’ll typically get 20 to 24 truffles from this recipe. Each truffle contains:

• Calories: Approximately 60 to 70
• Fat: 4 to 5 grams
• Carbohydrates: 4 to 5 grams
• Protein: 1 gram

(Actual values may differ depending on specific brands and amounts used.)

Final Thoughts

Your homemade coffee truffles can easily become a go-to treat for any special moment or everyday indulgence. They bring out the best in coffee dessert recipes, offering a smooth texture and a rich flavor. Tweak the coatings, add a hint of liqueur, or stick to the classic version. However you choose to enjoy them, these truffles are sure to satisfy your coffee craving.

Frequently Asked Questions (FAQs)

1. Can I use brewed coffee instead of espresso powder?
   Yes. Just make sure the coffee is strong for maximum flavor, and adjust the amount of liquid if needed so the mixture remains thick enough to set.

2. How do I keep the truffles from melting too quickly?
   Chilling them once they’re shaped helps them stay firm. If your kitchen is warm, store the truffles in the refrigerator until serving.

3. Can I make these truffles dairy-free?
   You can experiment with coconut cream or a similar non-dairy alternative. Results may vary slightly in texture, so keep an eye on consistency when you’re mixing.

Coffee Truffles Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

24

servings

Prep time

25

minutes

Cooking time

2

hours 

Calories

70

kcal

Ingredients

• 8 ounces semisweet chocolate (chopped or in chips)

• 1/2 cup heavy cream

• 1 tablespoon unsalted butter

• 1 tablespoon instant espresso powder (or strongly brewed coffee, cooled)

• 1/4 teaspoon vanilla extract

• Pinch salt

• Cocoa powder (for rolling)

Directions

• Warm the cream and butter: In a small saucepan, heat the heavy cream and butter over low to medium heat. Stir frequently so the mixture doesn’t scorch.
• Dissolve the coffee: Once the cream is steaming (but not boiling), add the instant espresso powder. Stir until dissolved.
• Combine with chocolate: Turn off the heat and add the chopped chocolate. Let it sit for about 1 minute to soften, then whisk until smooth.
• Add flavorings: Stir in the vanilla extract and a pinch of salt. This step balances sweetness and enriches the coffee flavor.
• Chill: Transfer the mixture to a shallow bowl, cover it, and refrigerate for about 2 hours or until firm enough to scoop.
• Shape the truffles: Use a small spoon or melon baller to form the chocolate mixture into bite-size balls. Roll between your palms to create a round shape.
• Coat in cocoa: Dust your hands with cocoa powder and gently roll each truffle to coat it evenly, then shake off any excess.

Notes

• Storage: Keep truffles chilled in an airtight container for up to a week. They also freeze well for longer storage.
  Flavor twists: Swap the vanilla extract for almond or hazelnut extract to experiment with different taste profiles.
  Coating options: Instead of cocoa powder, you can roll the truffles in finely chopped nuts, coconut flakes, or even powdered sugar.