Description
Delightfully rich and creamy Easy Coffee Truffles perfect for romantic date nights, combining the bold flavor of dark chocolate with a subtle coffee kick, coated in smooth milk chocolate for an indulgent treat.
Ingredients
Scale
Main Ingredients
- 90 ml (⅓ cup + 2 tsp) thickened/whipping cream
- 200 g (7 oz) dark cooking chocolate (40% cocoa solids), finely chopped
- 1 tablespoon instant coffee granules
Coating
- 125 g (4.5 oz) milk cooking chocolate
Instructions
- Prepare the Dish: Line a small, flat dish (approximately 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 for later use.
- Heat the Cream: Pour the thickened cream into a small saucepan and gently heat over low heat until it is just below boiling point, ensuring it does not boil.
- Combine Ingredients: Turn off the heat and immediately add the chopped dark cooking chocolate and instant coffee granules to the warm cream. Stir continuously until the chocolate has fully melted and the mixture is smooth and glossy.
- Chill the Mixture: Pour the chocolate-coffee mixture into the prepared dish. Place it in the refrigerator and chill for about 2 hours, or until firm enough to roll into balls.
- Form the Truffles: Using a small ice cream scoop or teaspoon, scoop approximately 3 level teaspoons of the chilled mixture. Roll each portion into a compact, smooth ball. If the mixture is too firm to roll, leave it out for 5-10 minutes to soften slightly. Place each truffle on the lined baking tray and refrigerate for at least 30 minutes to firm up.
- Keep Hands Cool: While rolling, keep an ice pack or frozen peas nearby to cool your hands and prevent the mixture from melting. Use paper towels to dry your hands as needed.
- Melt the Coating Chocolate: Break the milk cooking chocolate into even pieces and place them in a heatproof bowl. Set this bowl over a pan of barely simmering water, making sure no water touches the chocolate. Stir occasionally until the chocolate is almost melted, then remove from heat and let residual warmth finish melting the chocolate. Allow it to cool for about 15 minutes before dipping.
- Coat the Truffles: Remove the truffles from the fridge. One at a time, dip each truffle into the melted milk chocolate, using two small forks to turn and coat them evenly. Lift the coated truffle with the forks, smooth off excess chocolate on the bowl’s edge, and return it to the lined tray. If the chocolate hardens too much, gently reheat it to continue dipping smoothly.
- Set the Coating: Once all truffles are coated, place the tray back in the refrigerator to set the coating for about 30 minutes until it becomes crisp.
- Decorate and Store: Optionally, reheat any remaining chocolate and drizzle over the truffles for decoration. Store the truffles in an airtight container in the refrigerator for up to one week. If layering, separate with non-stick baking paper to prevent sticking.
Notes
- Use thickened or whipping cream to get the best texture for the truffle base.
- A dark cooking chocolate with 40% cocoa solids offers a good balance of chocolate intensity and smoothness.
- Instant coffee granules provide a subtle coffee flavor without bitterness; adjust the quantity to taste if desired.
- Keeping your hands cool during rolling helps maintain smooth, compact truffles and prevents melting.
- Use gentle heat when melting the coating chocolate to avoid seizing and grainy texture.
- Store truffles in a cool place or fridge, and separate layers with baking paper to keep them from sticking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: coffee truffles, easy truffles, chocolate truffles, romantic dessert, no bake dessert, chocolate coffee recipe
