5-Ingredient Espresso Chocolate Truffles Recipe
These 5-Ingredient Espresso Chocolate Truffles combine rich semi-sweet chocolate with the bold, aromatic punch of espresso powder for an indulgent treat. Silky ganache centers with a luscious texture contrast beautifully with crunchy espresso bean toppings, making these truffles a sophisticated and simple dessert or gift.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ganache Base
- 8 ounces semi-sweet chocolate, finely chopped (plus extra for coating)
- 1/2 cup heavy cream
- 1 tablespoon espresso powder
- 2 tablespoons unsalted butter, cubed
Decoration
- Espresso beans or coffee beans (for topping)
Instructions
- Prepare the Ganache Base: Place the finely chopped semi-sweet chocolate in a medium heatproof bowl and toss gently to ensure even melting when the hot cream is added.
- Infuse the Cream with Espresso: Heat heavy cream in a small saucepan over medium heat until just boiling. Remove from heat and whisk in the espresso powder until fully dissolved, infusing the cream with a deep coffee flavor.
- Blend Chocolate and Cream: Pour the hot espresso-infused cream over the chopped chocolate and let it sit undisturbed for two minutes. Then, whisk until the mixture is silky smooth. Add cubed butter and whisk vigorously until the ganache is glossy and uniform in texture.
- Chill and Shape the Truffles: Cover the ganache with plastic wrap and refrigerate for approximately two hours until firm. Using a small scoop or spoon, portion out the ganache and quickly roll each portion between your hands to form round truffle balls. Place the truffles on a parchment-lined baking sheet and chill for an additional 20 minutes to firm up before coating.
- Coat in Chocolate and Finish: Melt additional semi-sweet chocolate using a double boiler or a heatproof bowl over simmering water and temper it gently. Dip each chilled truffle into the melted chocolate, allowing excess to drip off. Place back on parchment and immediately top each truffle with two espresso beans. Let set at room temperature for about one hour until the chocolate coating is firm with a crisp snap and shiny finish.
Notes
- Use high-quality semi-sweet chocolate for the best melt and flavor.
- Espresso powder intensifies chocolate flavor without bitterness; do not substitute with liquid coffee.
- Chilling the ganache properly is key to easy rolling and coating.
- Tempering the coating chocolate ensures a glossy finish and snap.
- Store truffles refrigerated in an airtight container and bring to room temperature before serving for optimal texture.
Keywords: Espresso, Chocolate truffles, Ganache, Coffee, Easy dessert, Homemade truffles
