My rich and creamy, smooth and decadent, Easy Coffee Truffles are the ideal after-dinner confection. Containing just 4 ingredients, they are a chocolate lover’s dream! Coffee and chocolate come together to produce a luxurious sweet treat. Serve a platter of these delicious Coffee Truffles to your guests and watch as they disappear!
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Why we love this recipe:
This simple recipe will show you that not all confectionery is difficult to make. As a base, all you require to make Chocolate Truffles is cream and chocolate plus a little time. No skill is required; you just need to be able to melt chocolate, and if you have not previously done that, we will talk you through the process.
We love that:
- These Coffee Truffles are the perfect edible gift.
- Making this luxurious confectionery is easy to do at home.
- The truffle base contains just 3 ingredients.
- No special equipment is required.
- They are unbelievably easy to make.
- You can make these much cheaper than a store-bought box of chocolates.
- The result is impressive; you will be delighted with your handiwork.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Thickened cream – also known as whipping cream or heavy cream, it contains 35% milk fat.
Dark cooking chocolate – the one we use contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase.
Instant coffee granules – this is regular instant coffee, not espresso powder.
Milk cooking chocolate – for coating the truffles.
Step by step instructions:
To begin, 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 it aside.
- Finely chop the chocolate.
- Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
- Remove the saucepan from the heat and add the coffee and chocolate.
- Stir until the chocolate has melted, the coffee dissolved and the mixture is smooth.
- 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.
- With a small ice cream scoop, or 2 teaspoons, roll 1 tablespoon of mixture into small balls. If the chocolate is too to firm to roll, set it aside for 5-10 minutes. Gently press on the mixture with the palms of your hands as you are rolling to make them compact. Place on the prepared tray and refrigerate for at least 30 minutes, or until firm.
- 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, stir until melted, and set it aside. Leave the chocolate to cool.
- 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.
- With a chocolate ball sitting on the tips of one fork, lift the truffle out and smooth on the edge of the bowl to remove excess chocolate.
- Return the chocolate balls to the lined tray. When they are all coated, place the tray in the fridge to set for about 30 minutes, or until the coating is crisp.
- Drizzle with the remaining chocolate to decorate (optional.)
Tips for Success and FAQs:
For the best result, when a recipe is as simple as these 4 Ingredient Easy Coffee Truffles, use good quality ingredients. Do not use low-fat cream – this is a luxurious treat and not the time to try and cut the fat content. As well, choose good quality chocolate.
To cool the ganache quickly, I recommend that you put it in a shallow dish. It’s fine if you don’t have one that’s appropriate, it will just take a little longer to cool in a bowl.
You can easily customise the truffles to make a variety. Add vanilla or add some liqueur. Just reduce the cream by the amount that you use. If you like some spice, add chilli powder to the ganache. Toss them in dark, milk or white melted chocolate. Roll them in grated chocolate, crushed nuts, cocoa, coconut or icing/confectioners' sugar. For an attractive presentation, put some in little foil or paper cases.
Keep them in an airtight container in the fridge for up to a week. Ideally, keep them in one layer but if your container can’t hold them that way, separate the layers with non-stick baking paper.
As they are made with cream, they must be stored in the fridge. Remove them from the fridge about 10 minutes before serving to allow them to soften a little.
They are often rolled in cocoa and resemble the edible fungi which grow underground.
Chop it finely as it will melt quicker and more evenly this way.
After taking it from the fridge, if it is too hard to roll, leave it at room temperature for a little longer. If it gets too soft as you are rolling the balls, return it to the fridge for a short time.
More delicious recipes for you to try:
If you’re like us, and cannot resist a delicious chocolate treat or are looking for some more edible gift ideas, you’ll love some of these other favourite recipes:
- Chilli Chocolate Clusters
- Chocolate Orange Truffles
- Candy Cane Chocolate Bark
- Cranberry Pistachio Bark
- Decadent Chocolate Brownies
- Chocolate Tiffin
- Hedgehog Slice
- Or check out our complete collection of chocolate recipes here.
My Coffee Truffles are perfect to serve with an after-dinner coffee or make ideal edible gifts. They are proof that simple recipes can be special.
Be sure to let me know in the comments when you have given them a try!
Alex xx
More delicious recipes for you to try:
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Easy Coffee Truffles
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 90 ml (⅓ cup + 2 tsp) thickened/whipping cream See Note 1
- 200 g (7 oz) dark cooking chocolate (40 % cocoa solids) - finely chopped See Note 2
- 1 tablespoon instant coffee granules See Notes 3 and 4
Coating:
- 125 g (4.5 oz) milk cooking chocolate
Instructions
- Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5inches). (See Note 5.)Line a baking tray with non-stick baking paper and set aside.
- Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
- Turn off the heat and add the chocolate and coffee. Stir until the chocolate has melted and the mixture is smooth.
- 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.
- 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.
- Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
- 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.
- 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.
- Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
- 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.
- 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.
- 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.
- 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.
Video
Notes
- For a creamy texture and best flavour, use full-fat cream. Thickened/whipping cream should have a minimum 35% fat content.
- I use dark chocolate that contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase.
- I used regular instant coffee granules, not espresso powder.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
- To make it easier to line the dish, I firmly scrunch the baking paper before placing it in the Pyrex. You can, if you wish, use a bowl, it will just take a little longer to chill.
- Please note, the nutritional information is based on one Coffee Truffle. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Alessia says
Thank you for this wonderful recipe! I made a batch for my office Christmas party. Topped each truffle with a chocolate coated coffee bean. They look so cute! I forgot to take a photo, but I'll be making them again over the weekend 🙂
Alexandra Cook says
Hi Alessia,
So happy to hear you enjoyed this recipe. The coffee bean topping is such a clever one - thanks so much for sharing that!
Alex xo
Natia says
Is it possible to replace the cream with sweetened condensed plant milk? I'd like to make them for a friend who is lactose intolerant.
Alexandra Cook says
Hi Natia,
That is not something I have tried, but I am not sure that would be a suitable swap.
There are truffle recipes that use condensed milk to begin with - it may be worth sourcing one of those and seeing if a vegan option would be suitable 🙂
Having not tried it, I couldn't comment on how it would turn out, but if you were to try our recipe, I would suggest a plant based cream as opposed to condensed milk. You'd want a similar fat content to heavy cream (35%).
Let me know how you get on!
Alex xo
Sharon A Hart says
can I use regular coffee instead of instant coffee?
Alexandra Cook says
Hi Sharon,
The instant coffee dissolves into the chocolate and cream, which makes it ideal.
Regular coffee may not dissolve as well and leave the ganache with a gritty mouthfeel.
You may like to try and infuse the cream with some coffee and then strain the coffee away prior to adding the chocolate. I would heat the cream, and allow it to stand with the coffee for 5-10 minutes, or to your taste. Then strain the mixture and reheat the cream again prior to adding the chocolate.
Let me know how you get on! Alex xo
LORRAINE HALL says
whoops, another question! What do you use to drizzle a little pattern on the truffles? also, i can't see your video?
Alexandra Cook says
Hi Lorraine,
We use the remaining chocolate from coating the truffles as a decoration, but this is optional.
You can use a small piping bag to drizzle the pattern onto the truffles, but most of the time I just use a fork, as it is much easier. Simply dip the fork into the chocolate and then flick it across the truffles.
The video is in the recipe card, just below the final step of the method and before the notes.
You can also access it by clicking the "jump to video" button at the very top of the page.
Hope that helps 🙂
Lorraine Hall says
Another question! (thanks so much for all your replies!)
-Do they really need to be eaten within a week? Aren't most store bought truffles made with cream? I don't really understand the short shelf life!
Alexandra Cook says
Yes, because fresh cream is used, for safety reasons, we do recommend they are enjoyed within a week. (Store bought will likely have other ingredients in them to shelf stabilise them.)
You can also freeze the truffles for up to 3 months in a well-sealed freezer-safe container. However, the chocolate may “bloom”, which is, develop a white discolouration. They will, however, still be delicious to eat. We recommend defrosting them in the fridge overnight.
Lorraine Hall says
I am VERY upset! Tried making the ganache today, and I measured the cream with a 1/3 measuring cup and 2 teaspoons, according to instructions. It was a total lumpy mess! Afterwards I checked and weighed the same measurements on a kitchen scale. It was only 57g! I had to add FOURTEEN more teaspoons to get it to 90ml and that made it HALF a cup! No winner the mixture had been lumpy, far too little cream! Now I shall have to add the extra and reheat it all! How can it have been so inaccurate??
Alexandra Cook says
Hi Lorraine,
I am not sure what has happened with your measurements, but it definitely sounds like a mistake has been made.
1/3 cup is 80 ml and 2 tsp is 10 ml, therefore, that is 90 ml - our measurements. I can assure you it is correct.
You mention you added 14 more teaspoons - this in additional 70 ml, which is almost adding double the amount of cream required for this recipe.
If it was a lumpy mess - you likely didn't have the cream warm enough, or the chocolate finely chopped enough, as it sounds as though the chocolate hadn't melted enough.
If you are getting 57 g on the scales, this definitely suggests again that something wasn't measured correctly to begin with, as the gram weight of cream is almost identical to the ml, and should register between 85-90 grams.
I am a little confused when you say to get it to 90 ml it made it half a cup, as half a cup is 120 ml.
Unfortunately, adding more cream will have thrown the entire recipe out. The correct proportions are important for this recipe to be a success.
In order for it to work, you'd likely need to add more chocolate, but given the recipe has already been changed, it hard to advise how much would be necessary.
LORRAINE HALL says
what kind of small dish do i need ? what depth? i have a mini steel oven dish for my mini oven, but maybe that is too small and a bit too deep? wouldnt a normal oven tray do for the fridge? i dont have much in the way of dishes lol.
Alexandra Cook says
Hi Lorraine,
We use a small glass Pyrex dish. The depth is 5cm, but the mixture only comes about half way up this. As it isn't a huge quantity, most small dishes would be fine. Do you have a glass or ceramic dish, or even a small bowl you could use?
Use any dish you like, as long as it can accomodate the mixture and you'll be able to scoop the truffle balls from it afterwards. If it is deeper, don't worry - the only variable will be that the ganache may take a little longer to set.
And yes, we use a normal oven tray for the fridge.
Thanks! Alex
LORRAINE HALL says
I haven't tried making these yet. Will they be OK to make with milk chocolate? My friend doesn't like dark chocolate so much!
Alexandra Cook says
Hi Lorraine!
The percentage of cocoa solids in the chocolate and ratio of cream is important for the ideal truffle texture. We use dark chocolate with 40% cocoa solids in this recipe - as an example, using a higher percentage results in a truffle that is too firm, and likewise, I believe using milk would result in a truffle that is too soft.
As such, I would recommend finding a recipe specifically using milk chocolate, for the best success.
Alex xo
Raewyn Epps says
Made these delicious truffles and I’m addicted. As both a coffee and a chocolate lover these truffles really hit the spot. Very easy recipe to follow and they turned out perfectly. Have even got a second batch stowed away in the freezer.
Alexandra Cook says
I am so thrilled you enjoyed them, Raewyn!
And lovely to hear you already have a second batch on the go too 🙂 Alex xo
Ema says
It's my 10th time making these, my family loves them! I roll them in cocoa powder instead of covering them in milk chocolate. Once I tried covering them in white chocolate and they were even better. Absolute win for coffee lovers.
Alexandra Cook says
Hi Ema, thank you for your fantastic feedback on the Coffee Truffles. I am delighted you have made them many times with variations in their coating and I appreciate that you took the time to let me know. 🙂
B says
I don't suppose you've tried freezing these at all?
Alexandra says
Hi B, You can freeze truffles for up to 3 months in a well-sealed freezer-safe container. However, the chocolate may "bloom", which is, develop a white discolouration. They will, however, still be delicious to eat. We recommend defrosting them in the fridge overnight. Best wishes, Alex 🙂
Kath says
What a lovely recipe! And, I don’t need to use the oven😂 Thank you
Alexandra says
Hi Kath, I'm delighted to hear that you like this recipe, thank you. The truffles are really delicious! 🙂