Dreamy Creamy Chocolate Coffee Truffles

 

JUMP TO RECIPE

 

These dreamy creamy chocolate coffee truffles are simple to make, and feels very luxurious. Silky smooth chocolate and with a pop of coffee. Each bite just melts in your mouth. Coffee and chocolate are two best friends. They work so well together – creating masterpiece after masterpiece – and I like to think this is one of them.

 

I originally posted this around Easter last year, but I wasn’t completely happy with the consistency, so I’ve been working on improving it. And now, my friends, the silky smooth is here! The secret is a tiny piece of butter. And with this recipe you don’t really have to worry about a candy thermometer or anything. Just don’t use high heat on anything, and you’ll be fine.

 

Making chocolate coffee truffles couldn’t be much simpler!

 

Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered. A plate of coffee beans and a cup of coffee in the background.

 

What ingredients are in chocolate coffee truffles?

 

Simply put, chocolate truffles usually only contain two ingredients; heavy cream and chocolate. Although in these I add coffee and butter. The butter makes them extra creamy!

 

  • Chocolate – Using pure chocolate (comes in 4 oz in the US but 3.5 in Norway) is the best way. Chocolate chips doesn’t really melt the same way! Good news for any Norwegians out there, as chocolate chips are just too expensive (and not nearly as tasty as the block of chocolate). You can use both milk and dark chocolate for these truffles. I do prefer dark chocolate here, but milk chocolate is pretty banging too. Just reduce the amount of heavy cream to 1/2 cup instead.
  • Heavy Cream – just do not skimp on the fat here. Using half-and-half or milk wouldn’t work as the truffles will not set correctly. These chocolate coffee truffles aren’t made for the physical health, but our mental health – am I right or am I right?
  • Butter – not completely necessary, but adding just a small touch of butter helps with the creaminess. I once added just a tad too much (like half a tablespoon) and it was almost a dreamy creamy overload! Not that I didn’t eat them all…
  • Coffee – Instant coffee granules mixed with the heavy cream to make the most amazing pop of coffee flavor. You can of course choose any other flavoring (or nothing at all), but this time it’s the coffees time to shine.
  • Coffee liqueur – if you’re feeling feisty. It’s just a small amount, but it makes the truffles feel extra luxurious.

 

And that is pretty much it!

 

Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered. A plate of coffee beans and a cup of coffee in the background.

 

Difference in imperial and metric version

 

Because of the different amounts in a standard block of chocolate in Norway and the US I will provide the metric version using the Norwegian block and the imperial using the American block.  The Norwegian version will yield a couple less truffles, approximately 17, but the ratios will be the same.

 

What do you need to make chocolate coffee truffles?

 

As always, here’s a short list of what you would need to make this recipe. It is affiliate links, which means that I will earn a small commission if you purchase from any of these links, but it will be at no extra cost to you. Thank you!

 

 

Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered.

 

Dreamy Creamy Chocolate Coffee Truffles

 

Heat the heavy cream in a small saucepan, along with the coffee granules over low heat. Stir until the coffee has dissolved and it begins to bubble around the edges of the pan. Chop the chocolate into small pieces to ensure it will melt more evenly. Place it in a medium bowl. Scatter the dollop of butter over the chocolate so it combines better.

 

Take the warm coffee cream and pour evenly over the bowl of chopped chocolate and butter. Let it rest untouched for about 3 minutes before you start stirring. This way the chocolate has time to melt. If you’re using coffee liqueur, pour it in after the 3 minutes. Stir until all the chocolate has melted.

 

Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered. A plate of coffee beans and a cup of coffee in the background.

 

Pour this mixture into a shallow flat pan, (8x8in works great, or a standard loaf tin). Add plastic wrap directly on top of the chocolate to avoid getting a crust or condensation. Refrigerate for at least 1 hour.

 

Scoop a heaping teaspoon and dollop it onto a lined plate or baking sheet. Don’t worry about the shape just yet. Continue to do this with the rest of the mixture. Place this, uncovered, back into the refrigerator for 30 minutes. This dries out the mixture, making it a little easier to roll out. I also like to just take one out of the refrigerator at the time to roll, so the others stay nice and cold. Quickly roll it and then place it in a small bowl with unsweetened cocoa powder (optional), cover with cocoa powder and set aside. Continue with the rest.

 

Cover tightly and store in room temperature for 4 days, or in the refrigerator for up to two weeks. Although I am legit impressed if they last that long!

 

Enjoy!

 

Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered. A plate of coffee beans in the background.

 

Other Small Treats and Coffee Bombs:

 

Chocolate Coffee Cupcakes with Baileys Frosting Classic Irish Coffee Tiramisu Cake

Peppermint Dark Chocolates Peppermint Cream Cheese Filled Truffles Homemade Fluffy Peppermint Marshmallows

 

Please tell me what you thought of this recipe, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered.
Print Recipe
5 from 1 vote

Dreamy Creamy Chocolate Coffee Truffles

Dreamy Creamy Chocolate Coffee Truffles are easy to make and luxuriously silky smooth chocolate and coffee texture.
Prep Time30 mins
Total Time1 hr 30 mins
Course: Sweets
Cuisine: American
Keyword: chocolate, dessert, truffles
Servings: 20 truffles
Calories: 82kcal
Author: Stine Mari | Ginger with Spice

Ingredients

  • 8 oz dark chocolate in block. 200g*
  • 3/4 tbsp butter 1/2 tbsp
  • 2/3 cup heavy cream 137ml
  • 2 tbsp instant coffee granules 1.5 tbsp
  • 1 tbsp coffee liqueur e.g. Kahlua, Tía Maria. Optional. 1 tbsp
  • unsweetened cocoa powder for dusting, optional

Instructions

  • Heat the heavy cream in a small saucepan, along with the coffee granules over low heat. Stir until the coffee has dissolved and it begins to bubble around the edges of the pan.
  • Chop the chocolate into small pieces to ensure it will melt more evenly. Place it in a medium bowl. Scatter the dollop of butter over the chocolate so it combines better.
  • Take the warm coffee cream and pour evenly over the bowl of chopped chocolate and butter. Let it rest untouched for about 3 minutes before you start stirring. If you're using coffee liqueur, pour it in after the 3 minutes. Stir until all the chocolate has melted.
  • Pour this mixture into a shallow flat pan, (8x8in works great, or a standard loaf tin). Add plastic wrap directly on top of the chocolate, refrigerate for at least 1 hour.
  • Scoop a heaping teaspoon and dollop it onto a lined plate or baking sheet. Continue to do this with the rest of the mixture. Place this, uncovered, back into the refrigerator for 30 minutes. This dries out the mixture, making it a little easier to roll out. I also like to just take one out of the refrigerator at the time to roll, so the others stay nice and cold. Quickly roll it and then place it in a small bowl with unsweetened cocoa powder (optional), cover with cocoa powder and set aside. Continue with the rest.
  • Cover tightly and store in room temperature for 4 days, or in the refrigerator for up to 2 weeks.

Notes

* Imperial vs. Metric: Because of the different amounts in a standard block of chocolate in Norway and the US, I will provide the metric version using the Norwegian block (in the side notes) and the imperial using the American block. The Norwegian version will yield a couple less truffles, approximately 17.
 
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Nutrition Facts
Serving Size 1 truffle
Servings Per Container 20

Amount Per Serving
Calories 82 Calories from Fat 47.7
% Daily Value*
Total Fat 5.3g 8%
Saturated Fat 3.5g 18%
Trans Fat g
Cholesterol 9mg 3%
Sodium 14mg 1%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.6g 2%
Sugars 6.3g
Protein 1.1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.


48 thoughts on “Dreamy Creamy Chocolate Coffee Truffles”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.