Are you obsessed with chocolate? Do you enjoy a fresh cup of coffee every morning? Do you find yourself mindlessly finishing off a box of truffles every now and then? Is your answer YES, YES, YES? Then these Coffee Chocolate Truffles are just the treat for you!!! Smooth coffee ganache filling wrapped in a dark chocolate shell and topped with a milk chocolate drizzle and whole coffee beans!
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Today is officially the last day of #Choctoberfest, which means it’s the last of the chocolate recipes. At least, for now. Next week we’ll be going back into fall baking mode, but until then, truffles!
What to Love About Homemade Chocolate Truffles
- The truffle base is only 2 ingredients
- No fancy tools needed
- Cheaper than a store-bought box of chocolates
- Unbelievably easy to make
I’ve always wanted to make chocolate truffles from scratch, but never really got around to it. Now that I’ve finally had the chance to make them, I can confirm that they aren’t difficult to make at all!
And the best part is, you can create many different variations after creating the base. Dip the truffles in melted chocolate, chopped nuts, coconut, sprinkles — whatever you want! Today I’ll be sharing one of the many flavour ideas I’ve had in mind: Coffee Chocolate Truffles.
How to Make Chocolate Ganache Truffles
These truffles begin with a simple chocolate ganache. The base for homemade chocolate truffles is essentially only 2 ingredients — chocolate and heavy cream. However, I added 2 more ingredients to the base to improve the texture and add to the flavour.
Start by chopping up 16 ounces (1 pound) of good-quality chocolate. Make sure you’re using a bar of chocolate and not chocolate chips as you won’t end up with the same thick and smooth texture. Feel free to use dark chocolate, semisweet chocolate or even milk chocolate for a sweeter option.
Then heat up a cup of heavy cream on the stove until it begins to simmer. When you add the hot heavy cream to the chocolate, it’ll become a thick and silky chocolate ganache, but it’ll still be too soft to form into truffles. Pop the ganache into the refrigerator for 2-3 hours, just until the ganache is firm enough to scoop and roll.
Once the ganache has reached the right consistency, scoop it out onto a parchment or wax paper lined baking sheet, then place it back into the refrigerator to firm up a bit more before you roll them into balls. From there you can create any of the variations I mentioned above, roll in nuts, sprinkles, drizzle with chocolate, and more!
Coffee Chocolate Truffles
Now that we know how easy it is to create basic chocolate ganache truffles, let’s kick things up a notch and make them coffee flavoured! These Coffee Chocolate Truffles feature a:
- Coffee Ganache Filling
- Dark Chocolate Coating
- Milk Chocolate Drizzle
- Whole Coffee Bean Topping
Let’s put it all together!
Coffee Ganache Truffles
To prepare the coffee ganache, we’re gonna repeat the steps above, but we’ll be adding 3 tablespoons of butter to the chocolate. Make sure it’s cut into small pieces so it melts easier. The butter makes the texture of the truffles even creamier than normal!
After heating the heavy cream, stir in a tablespoon of instant coffee granules until it’s dissolved. Pour the coffee cream into the butter and chocolate and let it sit for a few minutes, letting all the flavours meld together and allow the chocolate to melt.
Dark Chocolate Coating
Once the ganache has reached the right consistency, scoop it out and chill it again for another 20-30 minutes before rolling into balls. I used a 1 Tablespoon cookie scoop for my truffles, but you can use a smaller one if you prefer.
Now melt some chocolate with a tablespoon of shortening or coconut oil, which adds a nice shine to the final coating. I used dark chocolate, but you can dip these truffles in semisweet, milk or white chocolate if you wanted! Again, use a good-quality chocolate bar instead of chocolate chips!
One thing I found with the truffles is that the ganache softens up quickly when you dip it into the warm chocolate, so you’ll need to work quickly. You’ll also have to place the baking sheet back into the refrigerator for a few minutes so the truffles can firm up again to make dipping easier.
You can also freeze the truffles, since they’ll come back to room temperature quickly. However, when you dip the frozen truffle in the chocolate, the coating will begin to set immediately. This is fine if you’re leaving the topping plain, but if you want to top the truffle with anything, you want it to stick onto the chocolate.
Speaking of which, to top the coffee truffles off, I added a drizzle of milk chocolate (I’ll allow chocolate chips for this part) and topped them with whole coffee beans. That part is optional, especially if you’re anything like me and refuse to eat a coffee bean. Although, they do make a pretty cute decoration, and it lets people know what flavour the truffles are.
I’ll be honest, I’m not the biggest coffee fan, but even I had a hard time eating just one of these! I’ve said it before and I’ll say it again, it doesn’t matter if I hate the flavour/food or not, if there’s chocolate in it, I’ll definitely give it a try.
And these beauties are just begging to be devoured!
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More Coffee Desserts
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Let’s get baking!
Coffee Ganache Truffles:
- 16 oz. (1Ib) semisweet, dark or milk chocolate, chopped
- 3 Tbsp unsalted butter, cut into small pieces
- 1 cup heavy cream
- 1 Tbsp instant coffee granules
- 12 oz. semisweet or bittersweet chocolate, chopped
- 1 Tbsp shortening or coconut oil
- 1/3 cup milk chocolate chips, melted
- Whole Coffee beans, for topping (optional)
For the Coffee Ganache Truffles:
- Place the chopped chocolate and butter pieces in a large bowl. Set aside.
- Heat the heavy whipping cream in a saucepan until it just begins to simmer.
- Remove hot cream from heat and add the instant coffee granules. Stir until the granules are dissolved.
- Pour it over the chocolate and butter. Cover the bowl and allow it to sit for 3 minutes.
- Remove cover and stir mixture until it forms a smooth ganache. If the chocolate doesn’t melt completely, microwave ganache in 15 second intervals, stirring after each until smooth and combined.
- Cover with plastic wrap, placing the plastic directly onto the surface, and transfer to the refrigerator to set for about 2-3 hours.
- Once set, remove from refrigerator and using a small cookie scoop, scoop out as many truffles as you can and place them onto a parchment or wax paper lined baking sheet.
- Transfer truffles back to the refrigerator for at least 20-30 minutes to firm back up, then take them out and roll them into balls.
- Since your heated hands will cause the truffles to soften up again, place them back into the refrigerator for another 10 minutes while you melt the chocolate.
For the Coating:
- Place chopped chocolate and shortening in a heat safe bowl and microwave in 30 second intervals, stirring after each until completely melted and smooth. Set aside.
- Repeat with the milk chocolate chips until they’re also melted. Pour into a ziplock bag or a squeeze bottle. Set aside.
- Once the 10 minutes are up, remove the truffles from the refrigerator and, working quickly, dip them into the melted chocolate. Use a spoon to coat the truffle, then use a large fork to pick it up and tap the excess off on the side of the bowl.
- Use a toothpick to gently slide the truffle off the fork and onto the baking sheet. Immediately drizzle with melted milk chocolate and top with coffee beans, if desired.
- Repeat with remaining truffles until they're all coated, you’ll need to transfer the baking sheet back and forth from the refrigerator a few times to allow the truffles to harden again.
- Once all truffles are dipped, drizzled and decorated, allow to set completely in the refrigerator before serving.
- If using milk chocolate, reduce the cream by 1/2 cup, since milk chocolate has a much softer texture than dark and semisweet chocolate.
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