Description

These Dark Chocolate Coffee Truffles are rich, decadent bites of smooth chocolate blended with the bold flavor of coffee. Perfect as an elegant dessert or a special treat, these truffles combine dark chocolate, espresso-infused cream, and a dusting of cocoa or finely ground coffee for a sophisticated finish. The recipe is simple, requiring no baking, and takes about 1.5 hours including chilling time.

Ingredients

Main Ingredients

1/2 cup heavy cream (or coconut cream for a dairy-free option)
1 tablespoon instant coffee or espresso powder
1 cup dark chocolate chips or chopped dark chocolate
1/2 teaspoon vanilla extract

For Coating

Unsweetened cocoa powder or finely ground coffee, for coating

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Instructions

Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the instant coffee until fully dissolved to infuse the cream with coffee flavor.
Melt the chocolate: Place the dark chocolate in a heatproof bowl. Pour the hot coffee-infused cream over the chocolate and let sit for 1 to 2 minutes. Stir gently until the mixture is smooth, shiny, and fully combined. Then mix in the vanilla extract to add aromatic sweetness.
Chill the ganache: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, or until the mixture is firm enough to scoop without being too hard.
Shape the truffles: Use a small spoon or melon baller to scoop the chocolate mixture in roughly 1-inch portions. Quickly roll each portion between your palms to form smooth balls.
Coat the truffles: Roll each ball in a shallow dish of unsweetened cocoa powder or finely ground coffee, coating evenly. This adds texture and intensifies the coffee flavor.
Final chill: Place the coated truffles on a parchment-lined baking sheet and refrigerate until completely firm, about 30 minutes. Store truffles in an airtight container in the refrigerator until ready to serve.

Notes

You can substitute heavy cream with coconut cream to make the recipe dairy-free.
Use good quality dark chocolate (70% cacao or above) for the richest flavor.
Instant coffee powder dissolves more easily than regular coffee grounds and is preferred.
Store the truffles in the refrigerator for up to one week or freeze for longer storage.
For a variation, add a teaspoon of liqueur such as Kahlua or Baileys to the chocolate mixture before chilling.