Description
Delight in these easy-to-make coffee truffles, perfect for romantic date nights. Smooth dark chocolate infused with instant coffee is combined with creamy whipping cream to create a luscious ganache, then rolled into balls and coated in silky milk chocolate for a decadent treat that melts in your mouth.
Ingredients
Scale
Ganache
- 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 and tray: Line a small, flat dish (e.g., a 13 x 18 cm Pyrex) with non-stick baking paper, and also line a baking tray with non-stick paper for the truffles.
- Heat the cream: Pour the cream into a small saucepan and gently heat it over low heat until just below boiling point. Avoid boiling to prevent curdling.
- Add chocolate and coffee: Remove the saucepan from heat and immediately add the finely chopped dark chocolate and instant coffee granules. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
- Chill the ganache: Pour the chocolate mixture into the prepared dish. Refrigerate for about 2 hours until firm enough to roll into balls.
- Shape the truffles: Using a small ice cream scoop or teaspoon, scoop about 3 level teaspoons of the chilled mixture. Roll into compact, smooth balls. If the mixture is too firm to roll, let it sit at room temperature for 5-10 minutes. Place each ball on the prepared baking tray and refrigerate for at least 30 minutes to firm up.
- Prepare the coating: Break the milk chocolate into uniform pieces and melt it in a heatproof bowl placed over barely simmering water (double boiler method). Stir occasionally until almost melted, then remove from heat, allowing residual warmth to melt the rest. Let it cool for about 15 minutes to prevent it from softening the truffles when dipping.
- Coat the truffles: Remove chilled balls from refrigerator. Dip each truffle in melted milk chocolate, using two small forks to coat thoroughly. Lift them out, smooth the excess chocolate on the edge of the bowl, and place back on the lined tray. If the chocolate firms too much, reheat slightly.
- Set the coating: Refrigerate the coated truffles for about 30 minutes until the chocolate coating hardens to a crisp finish.
- Optional decoration: Reheat any remaining chocolate and drizzle over truffles for a decorative touch.
- Storage: Store the truffles in an airtight container in the refrigerator for up to one week. When layering, separate with non-stick baking paper to prevent sticking.
Notes
- Use thickened or whipping cream to ensure a smooth and rich ganache.
- Choose dark cooking chocolate with at least 40% cocoa solids for balanced bitterness and richness.
- Instant coffee granules provide a strong coffee flavor without adding moisture.
- Keep your hands cool while rolling the truffles—use an ice pack or a pack of frozen peas nearby and paper towels to dry hands for easier handling and smooth truffles.
- Melting chocolate over simmering water prevents direct heat damage and helps achieve a glossy, smooth coating.
- Chill times are approximate and may vary based on refrigerator temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: Coffee truffles, chocolate truffles, romantic dessert, easy dessert recipe, homemade truffles, no-bake dessert
