Easy Coffee Truffles: A Simple 4-Ingredient Chocolate Treat

Easy Coffee Truffles

These Easy Coffee Truffles are rich, creamy, smooth and decadent. They use just 4 ingredients, and they bring coffee and chocolate together in one little bite.

this …

I serve them on a platter after dinner, or tuck a few into a small box as an edible gift. They disappear fast around here!

Why we love this recipe:

Making candy at home can feel a little intimidating, and I completely understand that. Here is the good news: a basic chocolate truffle base needs only cream and chocolate, plus a bit of time in the fridge.

That is just 3 ingredients in the base, and there is no special equipment involved. No thermometer, no candy molds, no stand mixer. The only real skill is melting chocolate, and that is far easier than it sounds. If you can stir a spoon, you can make these truffles.

They also make a wonderful edible gift. A small box of homemade truffles looks impressive, and it costs less than a store bought box of chocolates. Every time I hand these to a friend, they ask which shop they came from. That never gets old!

They are also a lovely make ahead treat. You can roll and coat them the day before, keep them chilled, and simply bring them out when dessert time arrives.

Ingredients in this recipe:

The exact amounts and the full method are in the recipe card below, so keep scrolling for the numbers. Here is what each ingredient does.

• Thickened cream. This is also sold as whipping cream or heavy cream. Choose one with 35% milk fat for the creamiest texture.
• Dark cooking chocolate. The version I use has 40% cocoa solids. You can use a higher percentage, but the truffles will taste more bitter.
• Instant coffee granules. Regular instant coffee granules, not espresso powder.
• Milk cooking chocolate. This is the coating that wraps around each truffle.

Step by step instructions:

Here is the whole process from start to finish. Read it through once, then gather everything and enjoy the making.

If this is your first time making truffles, do not worry about perfection. A few uneven balls are part of the charm, and the chocolate coating hides almost everything.

1. Line a small, flat dish with nonstick baking paper. I use a Pyrex dish, 13 x 18 cm (7 x 5 inches). Line a baking tray with nonstick baking paper and set it aside.
2. Pour the cream into a small saucepan. Over low heat, warm the cream until it is just below boiling point. Do not let it boil.
3. Turn off the heat, then add the chopped chocolate and the coffee. Stir until the chocolate has melted, the coffee has dissolved and the mixture is completely smooth.
4. Pour the mixture into the prepared dish. Put it in the fridge to chill for about 2 hours, or until it is firm enough to roll into balls.
5. Using a small ice cream scoop or a teaspoon, scoop about 3 level teaspoons of the mixture and roll it into a small ball. If the chocolate is too firm to roll, set it aside for 5 to 10 minutes. Press on the mixture as you roll so each ball stays compact.
6. Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
7. While you are rolling, keep an ice pack beside you to cool your hands, or use a pack of frozen peas. Keep a few sheets of paper towel nearby to dry your hands.
8. To make the coating, break the milk chocolate into even pieces. Put it in a bowl over a pan of barely simmering water, and be careful that no water gets into the chocolate. Stir occasionally. When the chocolate has almost melted, remove the bowl and set it aside. The leftover heat will melt what is left.
9. Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
10. Take the truffles out of the fridge. Working one at a time, dip each ball in the melted chocolate. Use two small forks to move it around so it is completely coated.
11. Using the tips of a fork, lift the truffle out and smooth it on the edge of the bowl to remove the excess chocolate. Return it to the lined tray. If the chocolate becomes too firm to dip smoothly, warm it a little and carry on.
12. When all the truffles are coated, place the tray in the fridge to set for about 30 minutes, or until the coating is crisp. If you wish, reheat the remaining chocolate and drizzle it over the truffles as a decoration.

Ingredients

This recipe makes 15 truffles.

Have everything measured and ready before you start, because the ganache comes together quickly once the cream is warm.

For the ganache:

• 90 ml (1/3 cup plus 2 tsp) thickened or whipping cream
• 200 g (7 oz) dark cooking chocolate, 40% cocoa solids, finely chopped
• 1 tablespoon instant coffee granules

For the coating:

• 125 g (4.5 oz) milk cooking chocolate

Instructions

Here is the same recipe in a quick card format you can follow at the counter.

1. Line a small flat dish, about 13 x 18 cm (7 x 5 inches), and a baking tray with nonstick baking paper.
2. Warm the cream in a small saucepan over low heat until it is just below boiling point.
3. With the heat off, add the chocolate and the coffee. Stir until everything has melted and the mixture is smooth.
4. Pour the mixture into the lined dish and chill it in the fridge for about 2 hours, until it is firm enough to roll.
5. Scoop about 3 level teaspoons of the mixture for each ball and roll them into small balls. If the mixture is too firm, set it aside for 5 to 10 minutes and press it to compact it.
6. Place the balls on the tray and refrigerate for at least 30 minutes, until firm. Keep an ice pack or frozen peas nearby and paper towel for drying your hands.
7. For the coating, break the milk chocolate into even pieces and melt it in a bowl over barely simmering water, without letting any water in. Stir occasionally. When it is almost melted, remove the bowl and let the residual heat finish the job.
8. Cool the coating for about 15 minutes so it does not soften the truffles.
9. Dip each ball using a fork, smooth off the excess chocolate on the edge of the bowl, and return it to the lined tray. If the coating firms up, reheat it a little.
10. Chill the coated truffles for about 30 minutes, until the coating is crisp.
11. If you wish, reheat the remaining chocolate and drizzle it over the truffles as decoration.
12. Store the truffles in the refrigerator in an airtight container for up to one week. If you stack them in layers, separate the layers with nonstick baking paper.

Take the truffles out of the fridge about 10 minutes before serving so they soften slightly. They also freeze well for up to 3 months in a sealed freezer safe container. The chocolate may develop a white bloom in the freezer, but they will still taste wonderful.

This is a lovely recipe to make with children, since the rolling is the fun part. Just keep the bowl of melted coating out of reach and let them help with the rolling and the decorating.

These truffles are lovely served in small paper cases on a platter. A batch of 15 is perfect for a small gathering, and you can easily double it if you are feeding a crowd.

Because the ganache is made with cream, these truffles need to stay in the fridge until you are ready to serve them.

Notes

• Use full fat cream with at least 35% fat for a creamy texture and the best flavour.
• The dark chocolate I use has 40% cocoa solids. A higher percentage works too, but it will taste more bitter.
• Use regular instant coffee granules, not espresso powder.
• Tablespoon sizes vary. In Australia a tablespoon is 20 ml (4 teaspoons), while many other countries use 15 ml (3 teaspoons). Adjust if you need to.
• Scrunch the baking paper firmly before lining the dish so it sits neatly in the corners. A bowl works instead, but it takes a little longer to chill.
• These truffles are best enjoyed within a few days, when the coffee flavour is at its brightest.
• Nutritional information is an estimate per truffle.

Want to change things up? Add a little vanilla or a splash of liqueur, and reduce the cream by that same amount. A pinch of chili powder gives a gentle warmth. You can also roll the finished truffles in cocoa, crushed nuts, coconut or icing sugar, or set them in small paper cases for serving.

Keep your hands cool and the chocolate cool, and rolling the truffles becomes easy and tidy.

Recipe details

Nutrition is estimated per truffle.

FAQs

Easy Coffee Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Easy Coffee Truffles These Easy Coffee Truffles are rich, creamy, smooth and decadent. They use just 4 ingredients, and they bring coffee and chocolate together in one little bite.

• Total Time: 180 min
• Yield: 15 truffles 1x

Ingredients

Scale 1x2x3x

Ganache
90 ml thickened/whipping cream
200 g dark cooking chocolate (40% cocoa solids), finely chopped
1 tablespoon instant coffee granules

Coating
125 g milk cooking chocolate

Cook Mode Prevent your screen from going dark

Instructions

1-Line a small, flat dish with non-stick: Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches). Line a baking tray with non-stick baking paper and set aside.
2-Add the cream to a small saucepan: Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
3-Turn off the heat and add the: Turn off the heat and add the chocolate and coffee. Stir until the chocolate has melted and the mixture is smooth.
4-Pour the mixture into the prepared dish: Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.
5-Working with a small ice cream scoop,: Working with a small ice cream scoop, or a teaspoon, scoop about 3 level teaspoons of the mixture and roll it into small balls. If the chocolate is too firm to roll, set it aside for 5-10 minutes. Press on the mixture as you are rolling to make it compact.
6-Place each ball on the prepared tray: Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
7-While rolling the balls, it is helpful: While rolling the balls, it is helpful to keep an ice pack beside you and use it to keep your hands cool. Alternatively, you could use a pack of frozen peas. Keep a few sheets of paper towel nearby to dry your hands.
8-To make the coating, break the milk: To make the coating, break the milk chocolate into even size pieces. Put into a bowl and place over a pan of barely simmering water, being careful to not get any water into the chocolate. Stir occasionally. When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate.
9-Leave the chocolate to cool for about: Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
10-Remove the truffles from the fridge: Remove the truffles from the fridge. Working one at a time, dip each ball in the melted chocolate, and using two small forks, move them around to make sure they are completely coated.
11-Using the tips of a fork, lift: Using the tips of a fork, lift them out and smooth them on the edge of the bowl to remove excess chocolate and return them to the lined tray. If the chocolate becomes too firm to smoothly dip the balls, re-heat a little and proceed.
12-When they are all coated, place the: When they are all coated, place the tray in the fridge to set for about 30 minutes, or until the coating is crisp. Reheat the remaining chocolate and drizzle the truffles as a decoration if you wish.
13-Store in the refrigerator in an airtight: Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 0 min
• Method: mixed

Nutrition

• Calories: 135
• Sugar: 9 g
• Sodium: 4 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 8 mg