Easy Coffee Truffles For Romantic Date Nights

Make a batch of Easy Coffee Truffles for a sophisticated, indulgent treat. Simple ingredients, rich flavor, and elegant appeal in every chocolatey bite.

Easy Coffee Truffles

Delight in the sumptuous taste of Easy Coffee Truffles, a confection that enchants with its smooth, rich, and creamy texture. These tasty and quick truffles are an effortless creation that combines dark chocolate’s depth with a bold coffee essence, all wrapped in a luxurious milk chocolate coating. They make an impressive homemade gift or the perfect end to a fine meal.

Ingredients

90 ml (⅓ cup + 2 tsp) thickened/whipping cream See Note 1
200 g (7 oz) dark cooking chocolate (40 % cocoa solids) – finely chopped See Note 2
1 tablespoon instant coffee granules See Notes 3 and 4

Coating:

125 g (4.5 oz) milk cooking chocolate

Instructions

Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches).
Line a baking tray with non-stick baking paper and set aside.
Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
Turn off the heat and add the chocolate and coffee.
Stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into the prepared dish.
Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.
Working with a small ice cream scoop, or a teaspoon, scoop about 3 level teaspoons of the mixture and roll it into small balls.
If the chocolate is too firm to roll, set it aside for 5-10 minutes.
Press on the mixture as you are rolling to make it compact.
Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
While rolling the balls, it is helpful to keep an ice pack beside you and use it to keep your hands cool. Alternatively, you could use a pack of frozen peas. Keep a few sheets of paper towel nearby to dry your hands.
To make the coating, break the milk chocolate into even-sized pieces. Put into a bowl and place over a pan of barely simmering water, being careful not to get any water into the chocolate.
Stir occasionally.
When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate.
Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
Remove the truffles from the fridge. Working one at a time, dip each ball in the melted chocolate, and using two small forks, move them around to make sure they are completely coated.
Using the tips of a fork, lift them out and smooth them on the edge of the bowl to remove excess chocolate and return them to the lined tray.
If the chocolate becomes too firm to dip the balls smoothly, re-heat a little and proceed.
When they are all coated, place the tray in the fridge to set for about 30 minutes, or until the coating is crisp.
Reheat the remaining chocolate and drizzle the truffles as a decoration if you wish.
Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.

Serving Suggestions

After-Dinner Coffee
Dessert Platter
With Liqueur
Gift Boxes

Tips and Tricks

For the best-tasting truffles, use high-quality ingredients. Good quality, dark-cooking chocolate and thickened cream (or heavy cream) make a significant difference in the end result.
For an attractive presentation, especially when gifting, consider placing the truffles in mini foil or paper cupcake cases.
Keep the truffles refrigerated until ready to serve, especially in warmer climates, as they can soften quickly at room temperature.