Chocolate Espresso Truffles Recipe

Introduction

Indulge in the rich, bittersweet flavor of these Chocolate Espresso Truffles. They combine smooth chocolate ganache with a bold espresso kick, perfect for a decadent treat or elegant dessert.

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 covered. Let it sit for 5 minutes.
3. Step 3: Stir the mixture until smooth to create the ganache. If needed, warm in the microwave for 10-15 second intervals until fully melted and smooth. Stir in the espresso liqueur.
4. Step 4: Strain the ganache through a fine mesh sieve into a shallow dish. Cover with plastic wrap and chill in the refrigerator 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 portion between your hands into a ball, then immediately roll in cocoa powder to coat. Shake off any excess cocoa.
7. Step 7: Enjoy the truffles chilled or at room temperature for the best flavor and texture.

Tips & Variations

• For a non-alcoholic version, substitute the espresso liqueur with an equal amount of brewed espresso or coffee.
• Try rolling the truffles in finely chopped nuts, shredded coconut, or powdered sugar for different textures and flavors.
• Use dark or milk chocolate instead of bittersweet to adjust sweetness to your preference.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for 10-15 minutes before serving to soften slightly. They can also be frozen for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, these truffles keep well when stored properly and can be made several days in advance. Just keep them chilled until ready to serve.

What if I don’t have espresso powder?

You can substitute instant coffee granules, but espresso powder provides a richer, more authentic coffee flavor that complements the chocolate best.

Chocolate Espresso Truffles Recipe

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★★★★★

5 from 129 reviews

These Chocolate Espresso Truffles blend rich bittersweet chocolate with robust espresso flavor, creating a decadent treat perfect for coffee and chocolate lovers alike. Silky ganache centers are infused with espresso powder and liqueur, then dusted in cocoa powder for an elegant finish.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French

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 the Cream and Dissolve Espresso Powder: Bring the heavy cream to a gentle simmer over low heat, just until tiny bubbles form around the edges. Stir in the instant espresso powder until fully dissolved, enhancing the cream with a rich coffee flavor.
2. Create the Ganache: Pour the hot cream mixture over the finely chopped bittersweet chocolate, ensuring the chocolate is completely submerged. Let sit undisturbed for 5 minutes to soften the chocolate.
3. Mix Until Smooth: Stir the mixture gently until it becomes a smooth, glossy ganache. If some chocolate remains unmelted, gently heat in the microwave in 10-15 second bursts, stirring between each, until completely smooth. Then, stir in the espresso liqueur to infuse the truffles with depth and complexity.
4. Strain and Chill: Pour the warm ganache through a fine mesh sieve into an 8”x8” shallow glass pan or dish. Cover tightly with plastic wrap and refrigerate until firm, about 2 hours, allowing the flavors to meld and the texture to set.
5. Portion the Ganache: Once firm, use a small cookie scoop to portion the ganache onto a parchment-lined baking sheet. Return the scoops to the refrigerator for 20-30 minutes to chill and firm up for easier handling.
6. Shape and Coat: Roll each chilled ganache portion between your palms to form smooth, even balls. Immediately roll each ball in cocoa powder until fully coated, then gently dust off any excess powder to ensure a perfect finish.
7. Serve and Store: Enjoy the truffles chilled or at room temperature for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

• Use high-quality bittersweet chocolate for the best flavor and texture.
• The espresso liqueur adds depth but can be omitted for a non-alcoholic version; consider adding an extra teaspoon of espresso powder instead.
• Ensure the ganache is fully chilled before shaping to prevent sticking and ensure smooth truffles.
• For an alternative coating, try rolling the truffles in finely chopped nuts or powdered sugar.
• Handle the truffles with clean, dry hands to maintain their smooth exterior and avoid melting.

Keywords: chocolate truffles, espresso truffles, coffee desserts, ganache truffles, homemade chocolates, rich dessert, no-bake chocolate, easy truffles