Keeping things sweet with these 7 Ingredient Dark Chocolate Coffee Truffles. A creamy, extra chocolate-y, and strong coffee flavored filling that’s coated in a perfectly thin layer of deep dark chocolate. These truffles are seriously SO. GOOD. You will always find yourself wanting another one. Think a chocolate covered coffee bean, but creamy and richer. Finish each chocolate with a light sprinkle of chocolate curls, a coffee bean, or even an extra drizzle of chocolate for something delicious and super cute! There’s nothing not to love about these delicious and creamy truffles. Perfect for everything from Valentine’s Day, to an elegant Thanksgiving treat. They will even be great as Christmas candies… or whenever you simply need a deliciously sweet, chocolatey treat.
About The Recipe
With winter officially set in, the one thing that brings me warmth and comfort is chocolate! Sounds a little weird out loud, but there is something so fun about making chocolates and, of course, the best part is always eating them!
We made some super easy dark chocolate truffles last year that you all loved, but these coffee truffles are even better! Because, I mean…not only are they infused with coffee, but we used a splash of coffee liqueur to really give these truffles a little special kick.
I mean, one of my absolute favorite things are chocolate covered coffee beans. It has been one of my (not-so) guilty pleasures for years. And, oddly enough, that’s been something really hard to find since we moved.
So, can’t find them…why not make them in a totally spectacular way?
These truffles are creamy, silk smooth, and seriously SO. GOOD. It’s hard to just have one. We’re having to make another batch because these just keep disappearing. The whole family loves them!
They give a great little energy boost and they’re the perfect way to kill chocolate cravings.
Oh, and did I mention that these truffles are seriously the perfect gift? I don’t know about you, but I love giving chocolate as a gift for any holiday. There is nothing more fun than scrolling through sites or going to the store and finding the best flavor combos for my friends and family.
But with these…it’s even more personal! A hand-made, super delicious, dark chocolate truffle. I really think these are gonna go on my gift list to give this year.
And, if the words “hand-made chocolate truffle” sound intimidating, I promise it’s not! This recipe is actually so simple.
First things first, this recipe is small batch. Which means, you won’t spend hours rolling out chocolate truffle filling. More like 5-10 minutes, if that. Another thing is that you don’t even have to temper the chocolate!
That’s right! No tempering chocolate required. No speciality equipment. As long as you having mixing bowls, a small pot, a rubber spatula, and spoons, you can make this recipe!
- Mixing Bowls
- Small Pot
- Rubber Spatula
- Spoons (or cookie scoop)
- Parchment Paper
- Sheet Pan
- Spice Grinder
For The Filling:
- Heavy Cream
- Course Ground Coffee
- Corn Syrup
- Coffee Liqueur
For The Coating:
- Vegetable Oil
In a small pot, combine the heavy cream and coffee grounds. Heat over medium heat and bring to a simmer. Let the mixture steep for 5 minutes.
Strain the coffee grounds out of the heavy cream.
Transfer the cream back to the pot (make sure you wipe it out to get rid of any excess coffee!) and add corn syrup. Put back over medium heat and let come to a boil. Pour milk over chocolate and stir until the chocolate is completely melted.
Stir in the butter.
Mix in the coffee liqueur.
Pour the mixture in a glass bowl or a small glass casserole dish. Cover with plastic wrap, making sure it touches the whole surface, and refrigerate for 30 minutes.
Uncover the chocolate and, using spoons, spoon out 16 truffles. Try and get them as equal in size as you can! Put back in the fridge for 5-10 minutes.
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.
Melt chocolate and vegetable oil in the microwave at 30 second intervals, mixing well in-between, until smooth and chocolate is 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.
What Type of Chocolate To Use
As the title implies, we used dark chocolate. If you’ve been on our blog before, you know that’s our go-to with any kind of chocolate treat. We tend to use about a 63%, but it’s really up to you about what you want to use.
Try some chocolates! If you aren’t a fan of dark chocolate, try a semi-sweet. If you still aren’t a fan, go ahead and use your favorite brand of milk chocolate. It will make the recipe sweeter.
Should I Add The Coffee Liqueur?
It’s optional, but so delicious! I recommend just use something cheap because it’s more about adding a depth of flavor. If you choose to omit the liqueur, that’s totally fine! It will still taste just as good.
Do I Need To Temper The Chocolate?
Nope! All you need to do is mix vegetable oil and chocolate. Melt them together and coat the truffles! The vegetable oil gives the chocolate a beautiful shine to it. If you want to temper the chocolate, then go ahead!
What Kind of Coffee To Use
Anything you like the flavor of. Just your normal coffee beans that you drink for your morning cup of joe, even! But, if you wanna do something really special, try and find a coffee that has dark cocoa or chocolate notes!
What To Serve With These Coffee Truffles
- Sugar Cookies
- Chocolate Pot De Crème
- Chocolate Chip Cookies
- Dark Chocolate Truffles
- Peanut Butter Cups
How To Store
Keep in an airtight container on the counter, in the fridge, or even in the freezer.
- A fridge is your friend! with this recipe! If the chocolate is ever too soft, always put it in the fridge for 5-10 minutes.
- You may need to microwave the chocolate for 30 second intervals to get it to melt when stirring in the cream or butter.
- The butter should be room temperature for the best results.
- 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.
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
- ½ cup heavy cream
- ⅛ cup coffee beans, coarsely ground
- 3 Tablespoons corn syrup
- 1 ½ cups dark chocolate chips
- 2 Tablespoons salted butter
- 2 Tablespoons coffee liqueur
- 2 cups chocolate chips
- 1 Tablespoon vegetable oil
- 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.
- Place a piece of plastic wrap over the surface of the chocolate mixture and refrigerate for at least 30 minutes.
- While mixture is chilling, line a sheet pan with parchment paper.
- Remove chocolate mixture from refrigerator and, using a spoon, scoop out a spoonful and place on prepared baking sheet.
- Refrigerate again for 30 minutes.
- While waiting for the chocolate mixture, sift 1/2 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.
- Place chocolate pieces and vegetable oil in a microwave safe bowl.
- Microwave in 30 second increments, stirring after each, until chocolate is melted and smooth.
Putting It Together
- Remove truffles from refrigerator.
- Using a fork, dip each one in the melted chocolate, turning to coat it.
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.