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Coffee Truffles Recipe

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★★★★★

5 from 79 reviews

Indulge in these decadent Coffee Truffles, featuring a smooth coffee-infused chocolate ganache center coated with a rich layer of tempered chocolate. Perfect for coffee lovers, these bite-sized treats combine creamy milk chocolate with the bold flavors of Kahlua coffee liqueur and instant coffee, creating an elegant homemade dessert that’s easy to prepare and sure to impress.

Ingredients

Scale

Ganache

  • 250 g (9 oz) milk chocolate, broken into small pieces
  • 75 ml (3 fl oz) double cream (heavy cream)
  • 2 tbsp Kahlua coffee liqueur
  • 1 tbsp instant coffee granules

Coating

  • 200 g (7 oz) milk, plain (dark), or white chocolate, broken into pieces for coating
  • Cocoa powder for dusting (optional)

Instructions

  1. Prepare Pan: Line a 900 g (2 lb) loaf tin with parchment paper to prevent the ganache from sticking.
  2. Break Chocolate: Break 250 g milk chocolate into small pieces to ensure even melting.
  3. Heat Cream Mixture: In a small saucepan, gently heat 75 ml double cream with 2 tablespoons Kahlua and 1 tablespoon instant coffee granules over low heat, stirring constantly until the coffee granules dissolve and the cream begins to bubble slightly around the edges.
  4. Make Ganache: Remove the saucepan from heat and immediately stir in the broken milk chocolate pieces. Keep stirring until all the chocolate melts completely and blends smoothly with the cream mixture into a glossy ganache.
  5. Set Ganache: Pour the ganache into the prepared loaf tin. Allow it to cool to room temperature, then refrigerate for 2 to 4 hours until the mixture is firm enough to handle.
  6. Form Truffles: Remove the chilled ganache from the tin and cut it into 24 equal pieces. Using your hands, pinch and roll each piece into a smooth ball. Place the truffles on a parchment-lined baking tray and return them to the refrigerator until ready for coating.
  7. Melt Chocolate for Coating: Melt about 140 g of the coating chocolate over a pan of hot water (double boiler method). Remove from heat and add the remaining 60 g chocolate, stirring continuously until the mixture is smooth and fully melted.
  8. Coat Truffles – First Layer: Dip your fingertips into the tempered chocolate, then pick up each truffle and gently roll it between your fingertips in a circular motion to coat evenly. Place coated truffles on fresh parchment paper.
  9. Coat Truffles – Second Layer: After all truffles have been dipped once, repeat the rolling process to apply a second, thicker layer of coating chocolate. Place the truffles back on the parchment and allow the coating to set at room temperature or in the refrigerator.
  10. Finish: Optionally dust the set truffles with cocoa powder for an elegant touch before serving.

Notes

  • Use good quality chocolate for the best flavor and texture.
  • Ensure the ganache is fully set before shaping to make rolling easier.
  • Tempering the chocolate for coating helps achieve a glossy finish and prevents melting at room temperature.
  • You can substitute Kahlua with another coffee liqueur or omit for a non-alcoholic version, increasing the instant coffee slightly.
  • Store truffles in an airtight container in the refrigerator for up to one week.

Keywords: coffee truffles, chocolate truffles, homemade truffles, coffee ganache, Kahlua truffles, chocolate dessert

Find it online: https://kitchenbyclara.com/coffee-truffles-recipe/