Description

These Dark Chocolate Coffee Truffles are a decadent and sophisticated treat combining rich dark chocolate with the bold flavor of coffee. Perfect for coffee lovers looking for an indulgent dessert bite, these truffles are smooth, creamy, and coated in cocoa powder or finely ground coffee for an extra aromatic finish. Easy to make and no special equipment needed, they make excellent gifts or elegant party desserts.

Ingredients

Scale

Main Ingredients

1/2 cup heavy cream (or coconut cream for a dairy-free option)
1 tablespoon instant coffee or espresso powder
1 cup dark chocolate chips or chopped dark chocolate
1/2 teaspoon vanilla extract

Coating

Unsweetened cocoa powder or finely ground coffee, for coating

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Instructions

Heat the cream: In a small saucepan, warm the heavy cream over medium heat until it begins to simmer gently. Remove from the heat and stir in the instant coffee or espresso powder until fully dissolved, infusing the cream with rich coffee flavor.
Melt the chocolate: Place the dark chocolate chips or chopped chocolate into a heatproof bowl. Pour the hot coffee-infused cream over the chocolate and let it sit for 1-2 minutes to soften. Stir the mixture thoroughly until it becomes smooth and glossy, then add the vanilla extract and mix well.
Chill the mixture: Cover the bowl with plastic wrap or a lid and refrigerate for 1-2 hours, or until the chocolate mixture firms up enough to scoop and handle easily without melting.
Form the truffles: Using a small spoon or melon baller, scoop out the chilled mixture and roll it quickly between your palms to form smooth 1-inch diameter balls.
Coat the truffles: Roll each truffle in unsweetened cocoa powder or finely ground coffee to evenly coat. This adds texture and enhances the coffee flavor.
Final chill and serve: Place the coated truffles on a parchment-lined baking sheet. Chill them in the refrigerator until firm and set. Serve chilled or store them in an airtight container in the fridge for up to one week.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut cream.
Use high-quality dark chocolate (70% cacao or higher) for best flavor.
Make sure the cream is hot but not boiling to avoid scorching the chocolate.
Work quickly when rolling truffles as the mixture softens easily at room temperature.
Truffles can also be rolled in chopped nuts or powdered sugar for variation.
Store truffles in the refrigerator to keep them firm and fresh.