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Coffee Chocolate Truffles Recipe

User Rating 5 Star Rating (1 Review)

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An image of Coffee Chocolate Truffles coated in cocoa powder and chopped pecans.

Coffee Chocolate Truffles can be coated in chopped pecans and cocoa powder (as pictured) or with other compatible foods, such as shredded coconut, chopped walnuts or confectioners sugar.

Marko Goodwin
There's no instant coffee or pre-brewed coffee in this coffee chocolate truffles recipe. It's all about the full flavor of the pure grounds! Substitute different coatings for a variety of flavors in each batch. It makes a great holiday gift, coffee pairing or dinner party dessert.

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours, 45 minutes

Yield: Makes about 20 to 25 truffles.

Ingredients:

  • 3/4 cup heavy whipping cream
  • 8 ounces good quality, chopped semi-sweet chocolate
  • 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
  • 2 tablespoons unsalted butter
  • 2 tablespoons Kahlua (or homemade coffee liqueur)
  • 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar

Preparation:

  1. In a double broiler, bring the cream to a simmer.
  2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
  3. Whisk in the coffee.
  4. Whisk in the butter until it is fully melted.
  5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product's texture.)
  6. Remove the mixture from heat and pour it into a shallow baking dish.
  7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
  8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
  9. Remove the chocolate from the fridge/freezer.
  10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
  11. Repeat until you have used all of the chocolate.
  12. Cover and refrigerate the truffles until they are firm.

Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer... assuming you can keep yourself from eating them all first!
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious, Member LaLoba1025

I made these as a treat for my husband. They were absolutely delicious. They were so luxurious and the flavors were very well balanced. If you really enjoy coffee and chocolate this is the truffle for you. I used Ethiopian coffee purchased from Whole Foods and ground almonds as the nut. Everyone in my family enjoyed them. I plan to make another batch tomorrow that I will freeze to take to others during Thanksgiving.

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