These dreamy creamy chocolate coffee truffles are simple to make, and feels very luxurious. Silky smooth chocolate and with a pop of coffee. Each bite just melts in your mouth. Coffee and chocolate are two best friends. They work so well together – creating masterpiece after masterpiece – and I like to think this is one of them.
I originally posted this around Easter last year, but I wasn’t completely happy with the consistency, so I’ve been working on improving it. And now, my friends, the silky smooth is here! The secret is a tiny knob of butter. And with this recipe you don’t really have to worry about a candy thermometer or anything. Just don’t use high heat on anything, and you’ll be fine.
Making chocolate coffee truffles couldn’t be much simpler!
What ingredients are in chocolate coffee truffles?
Simply put, chocolate truffles usually only contain two ingredients; heavy cream and chocolate. Although in these I add coffee and butter. The butter makes them extra creamy!
- Chocolate – Using pure chocolate (comes in 4 oz in the US but 3.5 in Norway) is the best way. Chocolate chips doesn’t really melt the same way! Good news for any Norwegians out there, as chocolate chips are just too expensive (and not nearly as tasty as the block of chocolate). You can use both milk and dark chocolate for these truffles. I do prefer dark chocolate here, but milk chocolate is pretty banging too. Just reduce the amount of heavy cream to 1/2 cup instead.
- Heavy Cream – just do not skimp on the fat here. Using half-and-half or milk wouldn’t work as the truffles will not set correctly. These chocolate coffee truffles aren’t made for the physical health, but our mental health – am I right or am I right?
- Butter – not completely necessary, but adding just a small touch of butter helps with the creaminess. I once added just a tad too much (like half a tablespoon) and it was almost a dreamy creamy overload! Not that I didn’t eat them all…
- Coffee – Instant coffee granules mixed with the heavy cream to make the most amazing pop of coffee flavor. You can of course choose any other flavoring (or nothing at all), but this time it’s the coffees time to shine.
- Coffee liqueur – if you’re feeling feisty. It’s just a small amount, but it makes the truffles feel extra luxurious.
And that is pretty much it!
Difference in imperial and metric version
Because of the different amounts in a standard block of chocolate in Norway and the US I will provide the metric version using the Norwegian block and the imperial using the American block. The Norwegian version will yield a couple less truffles, approximately 17, but the ratios will be the same.
What do you need to make chocolate coffee truffles?
As always, here’s a short list of what you would need to make this recipe. It is affiliate links, which means that I will earn a small commission if you purchase from any of these links, but it will be at no extra cost to you. Thank you!
- A medium bowl and a small bowl
- A shallow flat pan, such as a standard loaf tin, a small cake pan (8×8) or a plate with edges
- Small saucepan
- Teaspoon and plastic wrap
How to make these truffles
Heat the heavy cream in a small saucepan, along with the coffee granules over low heat. Stir until the coffee has dissolved and it begins to bubble around the edges of the pan. Chop the chocolate into small pieces to ensure it will melt more evenly. Place it in a medium bowl. Scatter the dollop of butter over the chocolate so it combines better.
Take the warm coffee cream and pour evenly over the bowl of chopped chocolate and butter. Let it rest untouched for about 3 minutes before you start stirring. This way the chocolate has time to melt. If you’re using coffee liqueur, pour it in after the 3 minutes. Stir until all the chocolate has melted.
Pour this mixture into a shallow flat pan, (8x8in works great, or a standard loaf tin). Add plastic wrap directly on top of the chocolate to avoid getting a crust or condensation. Refrigerate for at least 1 hour.
Scoop a heaping teaspoon and dollop it onto a lined plate or baking sheet. Don’t worry about the shape just yet. Continue to do this with the rest of the mixture. Place this, uncovered, back into the refrigerator for 30 minutes. This dries out the mixture, making it a little easier to roll out.
I also like to just take one out of the refrigerator at the time to roll, so the others stay nice and cold. Quickly roll it and then place it in a small bowl with unsweetened cocoa powder (optional), cover with cocoa powder and set aside. Continue with the rest.
Cover tightly and store in room temperature for 4 days, or in the refrigerator for up to two weeks. Although I am legit impressed if they last that long!
Other Small Treats and Coffee Bombs:
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Classic Irish Coffee
- Tiramisu Cake with White Chocolate Mousse
- Peppermint Dark Chocolate
- Peppermint Cream Cheese Filled Truffles
- Homemade Fluffy Peppermint Marshmallows
Please tell me what you thought of this recipe, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.