Introduction

These coffee truffles are a delightful blend of rich milk chocolate and bold coffee flavors, perfect for a sophisticated treat or gift. Smooth, creamy ganache centers are coated with a glossy chocolate shell, offering a luxurious bite every time.

A round, white bowl lined with white parchment paper filled with chocolate truffles, some covered in smooth dark chocolate and others in creamy white chocolate, both dusted lightly with cocoa powder. The truffles have a rough, slightly bumpy texture and are clustered closely together. Two truffles, one dark and one white, are placed outside the bowl on a white marbled surface; the white chocolate truffle is cut in half, revealing a rich, dense dark chocolate filling inside. Cocoa powder is scattered around the bowl and truffles, adding a rustic touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g (9 oz) milk chocolate, broken into pieces
75 ml (3 fl oz) double cream (heavy cream)
2 tbsp Kahlua coffee liqueur
1 tbsp instant coffee granules
200 g (7 oz) milk, plain (dark), or white chocolate, broken into pieces for coating
Cocoa powder for dusting (optional)

Instructions

Step 1: Line a 900 g (2 lb) loaf tin with parchment paper.
Step 2: Heat the 75 ml double cream in a small saucepan over low heat with 2 tablespoons Kahlua and 1 tablespoon instant coffee granules, stirring until the coffee dissolves and the cream begins to bubble around the edges.
Step 3: Remove the pan from heat and add the 250 g milk chocolate pieces. Stir continuously until the chocolate melts and combines with the cream into a smooth ganache.
Step 4: Pour the ganache into the prepared loaf tin. Let it cool to room temperature, then chill in the refrigerator for 2 to 4 hours until firm.
Step 5: Remove the set ganache from the tin and cut into 24 equal pieces. Roll each piece between your fingers to form smooth balls and place them on a parchment-lined baking tray. Refrigerate until ready to coat.
Step 6: Melt about 140 g of the coating chocolate over a pan of hot water. Remove from heat and stir in the remaining 60 g chocolate until fully melted and smooth.
Step 7: Dip your fingertips into the tempered chocolate and pick up a truffle. Roll it gently between your fingertips in circular motions to coat it evenly. Place on clean parchment paper.
Step 8: Repeat the dipping and rolling process to add a second, slightly thicker layer of chocolate. Set the coated truffles aside on parchment to firm up.
Step 9: Optionally, dust the truffles lightly with cocoa powder once the chocolate is set.

Tips & Variations

Use dark chocolate for dipping if you prefer a less sweet, more intense chocolate coating.
Substitute Kahlua with another coffee-flavored liqueur or a teaspoon of strong brewed espresso for a non-alcoholic option.
Chill the truffles thoroughly before coating to ensure a smooth finish and less melting during handling.

Storage

Store coffee truffles in an airtight container in the refrigerator for up to one week. Let them come to room temperature for about 15 minutes before serving for the best texture and flavor. They can also be frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

A pile of round dark chocolate truffles sits on a white plate with a soft texture and slightly shiny surface. The truffles have rough ridges and swirls in the dark chocolate coating. One truffle is cut in half, showing a smooth, dense, light brown chocolate center inside the darker outer shell. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without alcohol?

Yes, simply omit the Kahlua and replace it with an equal amount of heavy cream or a teaspoon of strong espresso for coffee flavor without alcohol.

How do I prevent the chocolate coating from melting too quickly?

Make sure your hands are cool and dry when handling the truffles, and work in a cool environment. Chilling the ganache balls well before coating also helps keep the chocolate from melting rapidly.