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!
1tablespooninstant coffee granulesSee Notes 3 and 4
125g(4.5 oz) milk cooking chocolate
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.
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.