Chocolate Espresso Truffles Recipe

Introduction

Indulge in the rich and bold flavors of these Chocolate Espresso Truffles. Combining smooth bittersweet chocolate with a hint of espresso, these truffles make a perfect elegant treat for any occasion.

Ingredients

• ¾ cup (180g) heavy cream
• 8 oz (227g) bittersweet chocolate, finely chopped
• 2 Tablespoons (9g) instant espresso powder
• 2 Tablespoons (40g) espresso liqueur
• Cocoa powder, for rolling the truffles

Instructions

1. Step 1: Bring the heavy cream to a simmer over low heat, just until it starts bubbling. Stir in the espresso powder until fully dissolved.
2. Step 2: Pour the hot cream mixture over the chopped chocolate, ensuring the chocolate is completely submerged. Let it sit for 5 minutes to soften.
3. Step 3: Stir the mixture gently until smooth to create a ganache. If the chocolate hasn’t fully melted, warm the mixture in the microwave in 10-15 second increments, stirring after each, until smooth. Then stir in the espresso liqueur.
4. Step 4: Strain the warm ganache through a fine mesh sieve into a shallow dish, such as an 8”x8” glass pan. Cover with plastic wrap and refrigerate until firm, about 2 hours.
5. Step 5: Once firm, use a small cookie scoop to portion the ganache onto a parchment-lined baking sheet. Chill again for 20-30 minutes.
6. Step 6: Roll each chilled ganache portion between your hands to form a smooth ball. Immediately roll each truffle in cocoa powder to coat. Shake off any excess cocoa powder.
7. Step 7: Serve the truffles chilled or at room temperature and enjoy their rich flavor.

Tips & Variations

• For a different flavor, substitute the espresso liqueur with coffee-flavored syrup or omit it entirely for a non-alcoholic version.
• Try rolling the truffles in finely chopped nuts, shredded coconut, or powdered sugar for a fun twist.
• Use high-quality bittersweet chocolate for the best texture and flavor.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. Before serving, allow them to come to room temperature for about 15 minutes for the best texture and flavor. Truffles can also be frozen for up to 3 months; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, truffles can be made several days in advance and stored in the refrigerator or frozen for longer storage.

What if I don’t have espresso liqueur?

You can substitute with coffee syrup, a splash of strong brewed espresso, or simply omit it for a milder flavor.

Chocolate Espresso Truffles Recipe

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★★★★★

4.6 from 65 reviews

These rich and decadent Chocolate Espresso Truffles combine smooth bittersweet chocolate with a bold espresso kick for a luxurious treat. The creamy ganache is infused with instant espresso powder and espresso liqueur, then rolled in cocoa powder for a sophisticated finish. Perfect for chocolate lovers and coffee aficionados alike, these truffles are easy to make and impressive to serve.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 45 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Ganache

• ¾ cup (180g) heavy cream
• 8 oz (227g) bittersweet chocolate, finely chopped
• 2 Tablespoons (9g) instant espresso powder
• 2 Tablespoons (40g) espresso liqueur

Coating

• Cocoa powder, for rolling the truffles

Instructions

1. Heat Cream and Dissolve Espresso: Bring the heavy cream to a simmer over low heat, just until it starts bubbling. Stir in the instant espresso powder until fully dissolved to infuse the cream with rich coffee flavor.
2. Make Ganache: Pour the hot cream mixture over the chopped bittersweet chocolate, ensuring the chocolate is completely submerged. Allow it to sit undisturbed for 5 minutes to soften the chocolate.
3. Combine and Smooth: Stir the mixture gently until smooth and velvety, creating a silky ganache. If the chocolate hasn’t fully melted, warm it in 10-15 second increments in the microwave and stir until smooth. Then fold in the espresso liqueur for added depth.
4. Strain and Chill: Strain the ganache through a fine mesh sieve into a shallow 8”x8” glass pan to remove any lumps. Cover tightly with plastic wrap and chill in the refrigerator until firm, approximately 2 hours.
5. Portion and Chill Again: Once firm, use a small cookie scoop to portion the ganache into small balls onto a parchment-lined baking sheet. Chill again for 20-30 minutes to firm up the portions for easier rolling.
6. Roll and Coat: Roll each chilled ganache piece between your palms to form smooth balls. Immediately roll each truffle in cocoa powder, dusting off any excess. Serve chilled or at room temperature for the best flavor and texture.

Notes

• Use good quality bittersweet chocolate for the best flavor and smooth texture.
• If you don’t have espresso liqueur, substitute with strong brewed espresso or additional cream.
• Keep the truffles chilled before rolling to ensure they are firm and easy to handle.
• Store finished truffles in an airtight container in the refrigerator for up to one week.
• Allow truffles to sit at room temperature for a few minutes before serving for optimal taste and texture.

Keywords: Chocolate truffles, espresso truffles, chocolate espresso dessert, easy chocolate truffles, homemade chocolate truffles, coffee truffles