These truffles begin with a simple chocolate ganache. All you need is a handful of quality ingredients, a good method, and a little patience, and you have chocolate coffee truffles ready.

Ingredients of Chocolate Coffee Truffles

  • 16 oz. dark or milk chocolate, chopped
  • 3 Tbsp unsalted butter, cut into small pieces
  • 1 cup heavy cream
  • 1 Tbsp instant coffee granules


  • 12 oz. bittersweet chocolate, chopped
  • 1 Tbsp coconut oil
  • 1/3 cup milk chocolate chips, melted
  • Whole Coffee beans

How to Make Chocolate Coffee Truffles

  1. Put chopped chocolate and butter pieces in a bowl.
  2. Heat the cream in a pan until it just begins to simmer.
  3. Remove cream from heat and add the coffee granules. Stir until the granules are dissolved.
  4. Put it over the chocolate and butter. Cover the bowl for 5 minutes.
  5. Remove cover and stir mixture.
  6. Cover with plastic wrap, placing the plastic directly onto the surface, and transfer to the refrigerator to set for about 3 hours.
  7. Once set, remove from refrigerator and using a small cookie scoop, scoop out as many truffles as you can and place them onto a parchment paper.
  8. Transfer truffles back to the refrigerator for 30 minutes, then make roll them into balls.
  9. Since your heated hands will cause the truffles to soften up again, place them back into the refrigerator for 10 minutes.
  10. For Coating: Place chopped chocolate in a bowl and microwave in 30, stirring after each until completely melted and smooth.
  11. Repeat with the milk chocolate chips. Put into a ziplock bag or a squeeze bottle.
  12. Remove the truffles from the refrigerator and, working quickly, dip them into the melted chocolate.
  13. Use a spoon to coat the truffle, then use a large fork to pick it up and tap the excess off on the side of the bowl.
  14. Use a toothpick to gently slide the truffle off the fork and onto the baking sheet. Immediately drizzle with melted milk chocolate and top with coffee beans, if desired.
  15. Repeat with remaining truffles until they’re all coated, you’ll need to transfer the baking sheet back and forth from the refrigerator a few times to allow the truffles to harden again.


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