Chocolate Coffee Truffles – These deliciously rich and creamy chocolate truffles are infused with coffee, and sealed in a smooth chocolate shell!

Chocolate Coffee Truffles

Chocolate Coffee Truffles

Chocolate and coffee is such an indulgent and delicious flavour combination, don’t you think?

That’s why I’ve upgraded my Easy Chocolate Truffles and thrown in some coffee. I bring you these totally irresistible Chocolate Coffee Truffles!

These truffles are rich and super creamy; they’re loaded with coffee flavour, and generously coated in even more chocolate.

Coffee lovers – you are gonna love these. 

Chocolate Coffee Truffles
Chocolate Coffee Truffles

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Chocolate: You can use milk, dark or semi-sweet chocolate here. Make sure to use the best quality chocolate that you enjoy eating on its own.
  • Double/heavy cream
  • Unsalted butter
  • Instant coffee granules OR powder: Be sure to use your favourite instant coffee – flavour is everything in this recipe!

For the coating:

  • Chocolate: Milk, dark, or semi-sweet.
  • Coconut oil: You can use unflavoured coconut oil if desired. This is only used to thin out the melted chocolate for coating the truffles.

How to make Chocolate Coffee Truffles

To make these truffles, simply start by adding the chocolate and heavy cream to a microwave-safe bowl. Heat in 30 second intervals, stirring after each one, until melted and smooth.

Add the butter and coffee granules and stir in until completely smooth and combined. Cover the bowl with clingfilm, and refrigerate until the chocolate is firm – I like to leave mine in the fridge overnight.

Once firm, roll the mixture into 1oz balls, and place them onto a baking tray lined with parchment or wax paper. Freeze the truffles for 30 minutes.

TIP: If the mixture starts to become too sticky/melty to roll, coat your hands with cocoa powder to make the process easier.

For the coating, add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Dip each truffle into the melted chocolate, place back onto the baking tray, and refrigerate until set. I drizzled my truffles with white chocolate – makes them look extra pretty!

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

Chocolate Coffee Truffles
Chocolate Coffee Truffles

These Chocolate Coffee Truffles are:

  • deliciously rich and creamy
  • perfectly infused with coffee
  • sealed in a smooth chocolate shell
  • perfect for sharing and gift-giving

How long will these chocolate truffles last? These truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week.

If desired, let them come to room temperature for a more softer centre.

Can I freeze these chocolate truffles? Yes! They freeze well for up to 2 months. Be sure to thaw overnight in the fridge before serving.

Chocolate Coffee Truffles
Chocolate Coffee Truffles

Try these truffle recipes next!

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Simply Bake

Chocolate Coffee Truffles

These deliciously rich and creamy chocolate truffles are infused with coffee, and sealed in a smooth chocolate shell!
Author: Marsha
Prep Time: 1 hour
Total Time: 1 hour
Yields: 24 – 26 truffles

Ingredients

For the Truffles

  • 16 oz (450g) chocolate, coarsely chopped
  • ¾ cup (180ml) double/heavy cream
  • ¼ cup (56g) unsalted butter, softened and cubed
  • 2 tablespoons instant coffee granules or powder

For the Coating

  • 12 oz (350g) chocolate, coarsely chopped
  • 2 tablespoons (27g) coconut oil

Instructions

For the Truffles

  • Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Stir in the butter and coffee granules until fully melted and combined.
  • Cover the bowl tightly and refrigerate overnight or until the ganache is completely set.
  • Line a large baking tray with parchment or wax paper.
  • Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to roll, coat your hands in cocoa powder to make the process easier.
  • Freeze the truffles for 30 minutes.

For the Coating

  • Add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Dip each truffle into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.

Video

Recipe Notes

Truffles can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:

Serving: 1truffleCalories: 212kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 19mgSodium: 26mgFiber: 1gSugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. These are absolutely delicious! I used dark chocolate and dipped them in white chocolate. They taste just like my favorite Harry & David’s coffee truffles! Now I can make them at home.

  2. My husband loves truffles so I know what I’ll be making him this Valentine’s Day! Thanks for the scrumptious recipe!

  3. These chocolate coffee truffles are absolutely amazing! They are decadent and the perfect little treat after a long day. Cannot wait to make these again!