Introduction

These easy coffee truffles are a perfect treat for romantic date nights, combining rich dark chocolate with a hint of coffee flavor. Smooth, creamy, and coated in milk chocolate, they are simple to make but impressively delicious.

A white plate filled with a pile of smooth, round chocolate truffles, each coated with a shiny milk chocolate layer drizzled with thin, darker chocolate lines. One truffle is cut in half and placed on top, revealing three inner layers: a dark chocolate center, a lighter brown middle layer, and a base layer of milk chocolate. The plate sits on a white marbled surface, scattered with a few coffee beans around it, while small white bowls containing cocoa powder and whole nuts are slightly visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 ml (⅓ cup + 2 tsp) thickened or whipping cream
200 g (7 oz) dark cooking chocolate (40% cocoa solids), finely chopped
1 tablespoon instant coffee granules
125 g (4.5 oz) milk cooking chocolate for coating

Instructions

Step 1: Line a small, flat dish (about 13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Also, line a baking tray with non-stick baking paper and set it aside.
Step 2: Pour the cream into a small saucepan and gently heat it over low heat until just below boiling point. Turn off the heat and stir in the chopped dark chocolate and instant coffee granules until the mixture is smooth and all chocolate is melted.
Step 3: Pour the chocolate mixture into the prepared dish and refrigerate for about 2 hours, or until firm enough to roll into balls.
Step 4: Using a small ice cream scoop or teaspoon, scoop about 3 level teaspoons of the mixture and roll into compact balls. If too firm, let soften for 5-10 minutes before rolling. Place each ball on the lined baking tray and refrigerate for at least 30 minutes.
Step 5: To keep your hands cool while rolling, keep an ice pack or a frozen pack of peas nearby and dry your hands with paper towels as needed.
Step 6: Break the milk chocolate into even pieces and melt it in a bowl placed over barely simmering water, avoiding any water contact with the chocolate. Stir occasionally until almost melted, then remove from heat and let residual warmth finish melting it. Cool for about 15 minutes.
Step 7: Dip each truffle ball into the melted milk chocolate using two small forks, ensuring a full coating. Lift and smooth off excess chocolate on the edge of the bowl, then return the coated truffle to the lined tray.
Step 8: If the chocolate thickens too much for dipping, gently reheat it before continuing. Once all are coated, refrigerate for about 30 minutes to let the coating set and become crisp.
Step 9: Optional: Reheat any remaining chocolate and drizzle over the truffles for decoration.

Tips & Variations

Use an ice pack to keep your hands cool while rolling the truffles to prevent melting.
For a stronger coffee flavor, increase the instant coffee slightly or use espresso powder.
Try rolling the truffles in cocoa powder or finely chopped nuts instead of coating them in milk chocolate.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. If stacking them, separate layers with sheets of non-stick baking paper. To serve, let them sit at room temperature for a few minutes to soften slightly. Reheat gently if decorating with chocolate drizzle.

How to Serve

A white plate with a ridged rim holds about fifteen smooth, shiny milk chocolate truffles, each decorated with thin, darker drizzled lines on top; one truffle is cut in half and placed on top of the pile, revealing three layers inside: a light brown creamy base, a middle dark brown chocolate layer with small chunks, and a thin outer shell matching the milk chocolate coating; scattered around the plate are a few coffee beans, and the scene is set on a white marbled surface with a small white bowl of cocoa powder and a white cup of black coffee partly visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of whipping cream?

Yes, thickened or whipping cream works best due to its fat content, but regular cream can be used if that’s what you have on hand.

How do I prevent the chocolate from seizing while melting?

Make sure no water gets into the chocolate while melting and stir gently over low heat or using a double boiler setup. Remove from heat just before fully melted and let residual heat finish the job.