Chocolate Coffee Truffles
These deliciously rich and creamy chocolate truffles are infused with coffee, and sealed in a smooth chocolate shell!
Servings: 24 - 26 truffles
Calories: 212kcal
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
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
Serving: 1truffle | Calories: 212kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 26mg | Fiber: 1g | Sugar: 16g