Introduction

These Easy Coffee Truffles make a perfect indulgent treat for romantic date nights. Combining rich dark chocolate with a hint of coffee, they are smooth, creamy, and praline-like. Plus, they’re simple to make with just a few ingredients and a bit of patience.

A white plate with grooved edges holds a stack of smooth, round chocolate truffles, each covered in milk chocolate with thin, darker chocolate drizzle lines on top. One truffle is cut open and placed on top, showing three layers inside: a dark brown base, a light brown middle, and a milk chocolate outer shell. Around the plate on a white marbled texture are scattered coffee beans and a small white bowl filled with cocoa powder partly visible. The scene captures a close-up of the chocolates with soft natural lighting. 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
For coating: 125 g (4.5 oz) milk cooking chocolate

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 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.
Step 3: Add the finely chopped dark chocolate and instant coffee granules to the cream. Stir continuously until the chocolate has melted and the mixture is smooth.
Step 4: Pour the mixture into the prepared dish. Refrigerate for about 2 hours, or until firm enough to roll into balls.
Step 5: Using a small ice cream scoop or teaspoon, portion about 3 level teaspoons of the mixture and roll them into small balls. If the mixture is too firm, let it sit at room temperature for 5-10 minutes before rolling. Press firmly as you roll to make the balls compact.
Step 6: Place each truffle on the lined baking tray and refrigerate for at least 30 minutes to firm up.
Step 7: To melt the milk chocolate coating, break it into even pieces and place in a bowl set over a pan of barely simmering water. Stir occasionally until mostly melted, then remove from heat and allow residual heat to finish melting.
Step 8: Let the melted chocolate cool for about 15 minutes to avoid softening the truffles when coating.
Step 9: Remove the truffles from the fridge. Dip each ball one at a time in the melted chocolate, using two forks to roll and coat completely. Lift out, smooth off excess chocolate on the edge of the bowl, and return to the baking tray.
Step 10: If the chocolate hardens during dipping, gently reheat it before continuing.
Step 11: Once all truffles are coated, refrigerate for about 30 minutes until the chocolate coating is set and crisp.
Step 12: Optional: Reheat any remaining chocolate and drizzle decoratively over the truffles before serving.

Tips & Variations

Keep your hands cool by placing an ice pack or a pack of frozen peas nearby while rolling the balls. Use paper towels to dry your hands often to prevent sticking.
Use good quality chocolate for best flavor—high cocoa content dark chocolate enhances richness.
Experiment with different coatings like cocoa powder, crushed nuts, or shredded coconut for varied textures.

Storage

Store the finished coffee truffles in an airtight container in the refrigerator for up to one week. If stacking in layers, separate each layer with non-stick baking paper to prevent sticking. Before serving, you can let them sit at room temperature for a few minutes for a softer texture. Reheat gently if you want to add extra drizzle decoration.

How to Serve

A white plate holds a stack of round chocolate truffles, each covered in smooth milk chocolate with thin, darker chocolate drizzles on top. One truffle is cut in half and placed on top of the pile, showing three layers inside: a dark brown outer cake layer, a lighter brown middle layer, and a dark center core. The plate is on a white marbled surface, with a few scattered coffee beans and small white bowls containing chocolate and coffee nearby. The lighting highlights the shiny texture of the chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee granules?

Instant coffee granules dissolve easily and provide a strong coffee flavor without additional moisture. Using brewed coffee may affect the texture of the ganache, so instant coffee is preferred for this recipe.

What if my chocolate seizes while melting?

If your chocolate becomes grainy or clumps (seizes), it may have come into contact with water. Try adding a small amount of warm cream or stir gently off-heat to smooth it out. Using a bowl over simmering water helps prevent seizing by melting chocolate gently.