Chocolate Espresso Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
