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If you're into rich chocolate with a strong coffee punch, these espresso chocolate truffles are your go-to treat. They only need five ingredients and come together quick, giving you a fancy feel without the hassle. Great for wowing friends or just spoiling yourself with something homemade.
I whipped these up first to surprise a coffee-and-chocolate fan, and now they’re a must-have for holidays and special times.
What You Need
- Espresso or coffee beans: glossy, flawless ones to decorate the truffles and add a coffeey touch
- Unsalted butter: soft cubes for a smooth ganache with a shiny finish
- Espresso powder: fresh stuff for that strong coffee kick
- Semisweet chocolate: chopped fine for balanced sweetness. Pick chocolate with 60% or more cocoa for the best taste
- Heavy cream: full fat is best to get that rich, smooth feel
Steps To Follow
- Cool and Chill:
- Cover the ganache with plastic wrap and pop it in the fridge for two hours until it's firm enough to scoop. Let it first cool off to room temp after mixing
- Add Butter:
- Mix in small pieces of butter at room temperature while whisking until everything’s smooth and creamy
- Coat The Truffles:
- Use a fork or candy dipper to dunk each truffle in the tempered chocolate. Let the extra chocolate drip off before putting it on parchment. Top with two espresso beans for a cool touch
- Scoop and Roll:
- Grab about three teaspoons of ganache at once and quickly roll it into a smooth ball with your hands. Set them on the lined baking sheets
- Bring The Cream To Boil:
- Heat heavy cream on medium until it just starts boiling, then take it off the heat
- Remove From Heat And Seed:
- Take your bowl off the heat and add the rest of the chocolate in small bits, stirring until the chocolate thickens and cools down to 82°F (28°C)
- Build The Ganache:
- Put the chopped chocolate in a bowl that can handle heat so it melts evenly
- Prepare For Rolling:
- Line two big baking sheets with parchment paper so clean-up is easy
- Whisk Until Smooth:
- Whisk the chocolate and cream mix fast until you get a shiny, smooth ganache
- Whisk In Espresso:
- Stir espresso powder into the hot cream until it’s all dissolved
- Temper The Chocolate:
- Fill a medium pot about a third full with water and heat until it’s gently simmering. Set a heatproof bowl on top (don’t let it touch the water) and melt about two-thirds of your chocolate, stirring often. Keep the temp below 120°F (49°C)
- Set To Set:
- Let the coated truffles hang out at room temp for around an hour until the chocolate hardens. Store them right to keep them fresh and tasty
- Reheat:
- Put the bowl back over the simmering water and warm the chocolate up to 88-91°F (31-33°C) to get a nice smooth shine
- Chill Again:
- Pop the rolled truffles back in the fridge for at least 20 minutes to firm up before coating
This has become a family fave for holidays, bringing smiles and special moments together.
Keeping Them Fresh
Keep your truffles in a sealed container at room temp away from heat and sunlight so they don’t melt. You can refrigerate to keep them longer but the shine might fade a bit. Let them warm up a bit before eating to keep that glossy look.
Switching Ingredients
If you want a dairy-free version, swap heavy cream for full fat coconut milk. You can use instant coffee powder instead of espresso powder but use a little less. Butter could be swapped with coconut oil though it might change the texture a little.
Ways To Serve
Pair these truffles with a hot shot of espresso or black coffee to bring out the coffee flavors. Sprinkle some sea salt or cocoa powder for a twist. Or match with a coffee or chocolate liqueur for a classy dessert vibe.
Seasonal Flavors
Try adding cinnamon or nutmeg in the ganache for cozy holiday feels. Swap the espresso beans for chopped toasted hazelnuts in the fall. Throw in mint extract with the espresso to freshen things up for spring.
Take your time and focus on the steps and these truffles will wow anyone lucky to get a taste.
Frequently Asked Cooking Questions
- → What does espresso powder do to the taste?
Adding espresso powder boosts the coffee flavor without extra liquid, giving the chocolate a strong, rich taste.
- → Why do we temper the chocolate?
Tempering makes sure the chocolate cools with a smooth, shiny surface and a nice snap, stopping it from getting dull or weird spots.
- → Can I make the espresso taste stronger or lighter?
Definitely. You can use more or less espresso powder to get the flavor just how you like it from mellow to bold.
- → Why do we chill the truffle mix?
Cooling it down helps the mix firm up so it's easy to scoop and shape without it falling apart or melting.
- → How should I keep these truffles fresh?
Keep them in a sealed container somewhere cool and dry like room temperature. They'll stay good for a week.
- → What does butter do in the truffle?
Butter makes the filling smooth and rich, plus it helps give the truffles a nice glossy look.