Dark Chocolate Coffee Truffles
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Indulge in these 7-Ingredient Dark Chocolate Coffee Truffles. Creamy, rich, and deeply infused with coffee, each truffle is coated in a delicate layer of dark chocolate. Perfect for any occasion, from Valentine’s Day to Christmas, or whenever you crave a sweet, chocolatey treat.
While we love adding coffee liqueur to desserts like Classic Italian Tiramisu, No Bake Tiramisu Cheesecake, and Tiramisu Cake Roll, we thought it would be fun to add it to candy. Since my mom and I both love chocolate covered coffee beans so much, she was already developing a chocolate coffee truffle. We decided to add coffee liqueur to enhance the flavor, and our new favorite candy was born.
Naturally, we thought about adding them to the Christmas gifts we make for our neighbors every year, along with cinnamon rolls, chocolate fudge, spicy cheddar cheese crackers, and homemade dinner rolls. An eclectic mix, I know, but it makes them happy!
Why You Too Will Fall In Love With These Truffles
- Rich Flavor Combination: The combination of chocolate and coffee is a classic flavor pairing. The bitterness of the coffee enhances the depth of the chocolate and the coffee liqueur ties it all together to create a complex and luxurious taste experience.
- Perfect for Coffee Lovers: These truffles offer a delicious way to enjoy your favorite flavor in a new and indulgent form.
- Elegant Dessert Option: They make for an elegant finish to a meal and are perfect for serving at dinner parties or special occasions.
- Energy Boost: The caffeine content in the coffee provides a slight energy boost, making these truffles a great pick-me-up in the middle of the day.
- Versatile Gift Idea: These truffles make excellent gifts. They can be beautifully packaged and given for birthdays, holidays, or as thank you presents. The addition of coffee makes them especially appealing to any coffee or chocolate lover.
Here’s What You Need
For The Filling:
- Heavy Cream – The higher fat content makes the filling smooth and creamy, helps it set up properly, and acts as an emulsifier.
- Course Ground Coffee – Used to infuse flavor into the heavy cream.
- Corn Syrup – Keeps the filling from crystallizing.
- Chocolate – The flavor for the filling. We chose dark chocolate because it works so well with coffee, and it’s a little less sweet.
- Butter – Adds richness and a smooth, velvety texture to the filling, enhancing the creaminess.
- Coffee Liqueur – Adds a bit of kick as well as depth of flavor.
For The Coating:
- Chocolate – We chose a high quality dark chocolate (63%) for the coating.
- Vegetable Oil – Helps the chocolate melt smoothly and eliminates the need for tempering.
How To Make These Truffles
Step 1
Steep the coffee grounds in the cream. Strain out the solids. Pour over chocolate and stir until smooth. Mix in the liqueur and butter.
Step 2
Pour the mixture in a clean glass bowl or a small glass casserole dish. Cover with plastic wrap, making sure it touches the whole surface, and refrigerate for 30 minutes. Use a small cookie scoop to portion the filling. Then refrigerate again.
Step 3
Take the truffles out of the fridge and lightly dust your hands with cocoa powder. Roll each truffle in the palm of your hands to form a sphere. It’s best to wear rubber gloves when doing this! Place back in the fridge until the truffles firm up. About 5-10 minutes.
Step 4
Melt chocolate and vegetable oil in the microwave in 15 second intervals, stirring well in-between, until smooth and completely melted.
Dip the truffles in the melted chocolate with a fork or, if you have one, a chocolate dipping tool. Leave plain or top with your choice of melted chocolate or a coffee bean! Serve.
✳ Dark Chocolate Coffee Truffles FAQ’s
How To Temper Chocolate
Using the bain-marie technique, we are going to temper the chocolate! Don’t worry. This isn’t as scary or unapproachable as you may think. First pour a small amount of water into a small pot and place the glass bowl of chocolate over it. Set over low heat and heat until anywhere between 131-136 degrees Fahrenheit.
Stirring constantly, let the chocolate cool to anywhere between 82-84 degrees Fahrenheit.
Place the glass bowl back over the pot, letting heat slowly until 88-90 degrees. You need to keep the temperature in this range to keep the chocolate tempered!
How To Store
Keep in an airtight container on the counter, in the fridge, or even in the freezer.
Other Recipes You Might Like
When you make these Dark Chocolate Coffee Truffles, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Dark Chocolate Coffee Truffles
Ingredients
Filling
- ½ cup heavy cream
- ⅛ cup coffee beans, coarsely ground
- 3 Tablespoons corn syrup
- 1½ cups dark chocolate chips
- 2 Tablespoons salted butter, room temperature
- 2 Tablespoons coffee liqueur
Coating
- 2 cups chocolate chips
- 1 Tablespoon vegetable oil
Instructions
Filling
- Put chocolate pieces in a medium bowl. Set aside.
- Combine the cream and the coffee in a small saucepan.
- Bring to a boil; remove from heat, cover, and steep for 5 minutes.
- Strain milk mixture and pour back into saucepan.
- Add corn syrup and return to a boil.
- Remove from heat.
- Pour milk mixture over chocolate.
- Stir gently until chocolate has melted.
- Stir in butter.
- Drizzle in coffee liqueur. Stir to combine.
- Pour chocolate mixture into a clean glass bowl or small glass casserole.
- Place a piece of plastic wrap over the surface of the chocolate mixture.
- Refrigerate for at least 30 minutes, or until firm.
- While mixture is chilling, line a sheet pan with parchment paper.
- Remove chocolate mixture from refrigerator and portion filling using a small cookie scoop.
- Place on prepared baking sheet.
- Refrigerate again for 30 minutes.
- While waiting for the chocolate mixture, sift ½ cup cocoa powder on a plate.
- Remove chocolate from refrigerator.
- Coat hands with cocoa powder and roll each scoop of chocolate into a ball.
- Place back on baking sheet and return to refrigerator for another 30 minutes.
Coating
- Combine chocolate pieces and vegetable oil in a microwave safe bowl.
- Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
Assembly
- Remove truffles from refrigerator.
- Using a fork, dip each one in the melted chocolate, turning to coat.
- Tap the fork and wipe the bottom on it on the rim of the bowl to remove any excess chocolate.
- Place finished candy back on parchment lined baking sheet to set.
Notes + Tips!
-
- The fridge is your friend with this recipe! If the chocolate ever gets too soft, put it in the fridge for 5-10 minutes.
- The butter should be room temperature for the best results.
- Room temperature is about 70℉/21℃.
- Wear gloves when rolling out the truffles. This makes things much easier!
- When dipping the truffles, keep the fork wiped! It makes for a cleaner and much easier time getting the truffles back onto the pan.
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