Description
Indulge in these rich and creamy Easy Coffee Truffles, a decadent treat combining smooth dark and milk chocolate with a bold coffee kick. Perfect as an elegant after-dinner confection, these truffles require just four simple ingredients and minimal effort, making them ideal for chocolate and coffee lovers alike.
Ingredients
Scale
Cream and Chocolate Mixture
- 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 (13 x 18 cm / 7 x 5 inches) with non-stick baking paper. Also line a baking tray with non-stick baking paper and set it aside for later.
- Heat the cream: Pour the cream into a small saucepan and gently heat it over low heat until it is just below boiling point, taking care not to scorch it.
- Mix in chocolate and coffee: Remove the cream from heat and immediately add the finely chopped dark chocolate and instant coffee granules. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Chill the mixture: Pour the chocolate mixture into the prepared dish and transfer it to the refrigerator. Chill for about 2 hours or until 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 mixture and roll it between your palms into compact small balls. If the chocolate mixture is too firm to roll, let it sit at room temperature for 5-10 minutes. Place each shaped ball onto the lined baking tray. Refrigerate for at least 30 minutes or until firm.
- Prepare for coating: Break the milk chocolate into evenly sized pieces and place them in a heatproof bowl. Set the bowl over a pan of barely simmering water (double boiler method), ensuring no water contacts the chocolate. Stir occasionally until the chocolate is almost fully melted, then remove from heat and allow residual heat to finish melting the chocolate. Let the melted chocolate cool for about 15 minutes to prevent softening the truffles during dipping.
- Coat the truffles: Remove the truffle balls from the fridge. Working one at a time, dip each ball into the melted milk chocolate. Use two small forks to roll the truffle, ensuring full coverage, then lift and gently smooth off excess chocolate on the edge of the bowl. Return the coated truffles to the lined tray. If the chocolate hardens too much during coating, gently reheat as needed.
- Set and decorate: Place the coated truffles back into the fridge for about 30 minutes or until the coating has hardened crisp. Optionally, reheat any remaining chocolate and drizzle on top for decoration.
- Store properly: Keep the truffles refrigerated in an airtight container for up to one week. If stacking layers, separate with non-stick baking paper to prevent sticking.
Notes
- These truffles are a luxurious, simple after-dinner treat with just four main ingredients combining coffee and chocolate flavors perfectly.
- If the chocolate mixture is too hard to roll, allow it to warm slightly before handling.
- Keeping your hands cool with an ice pack or frozen peas while rolling helps the truffles keep their shape.
- Always avoid contact with water when melting chocolate to prevent seizing.
- Use non-stick baking paper during chilling and storage to prevent sticking and ease handling.
Nutrition
- Serving Size: 1 truffle
- Calories: 135
- 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
