Easy Coffee Truffles

plate of coffee truffles coated in chocolate and three coated in cocoa.

5 from 1 vote

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These easy coffee truffles are made with a rich and creamy chocolate coffee ganache center that you can coat with cocoa or dip into chocolate. The coffee liqueur truffles are perfect for the holidays, Valentine's Day, or really any day!

Prep Time20

Chilling time2

Total Time2 20

Course: Dessert

Cuisine: Unspecified

Servings: truffles (give or take)

Calories: 84kcal

Author: Joanne Stekler

Equipment

silicone candy molds optional

Ingredients

Coffee ganache centers

8 ounces (227 grams) bittersweet chocolate chopped
½ cup (120 milliliters) heavy cream
2 tablespoons light corn syrup
1 tablespoon (14 grams) unsalted butter softened and cut into a few cubes
1 tablespoon Kahlua or other coffee liqueur
¼ cup (20 grams) unsweetened cocoa
1 tablespoon instant espresso powder
pinch salt

Cocoa coating

¼ cup cocoa
¼ cup confectioners' sugar

Instructions

Coffee ganache centers

Add the chopped chocolate and cream to a double bowl insert or metal bowl set over a pot with about an inch of water. The water should not touch the bottom of the bowl. Heat the water on low and stir intermittently until the chocolate has melted completely.
8 ounces (227 grams) bittersweet chocolate, ½ cup (120 milliliters) heavy cream
Remove the insert or bowl from the pot and set it on a dry kitchen towel. Add the corn syrup, cubed butter, and coffee liqueur and stir gently to mix.
2 tablespoons light corn syrup, 1 tablespoon (14 grams) unsalted butter, 1 tablespoon Kahlua or other coffee liqueur
Add the cocoa, espresso powder, and salt and stir.
¼ cup (20 grams) unsweetened cocoa, 1 tablespoon instant espresso powder, pinch salt
If using molds, pour or spoon the ganache into the molds. Otherwise put the bowl directly into the refrigerator or chill at room temperature for at least two hours.

Cocoa coating

Combine the cocoa and confectioners' sugar into a small bowl.
¼ cup cocoa, ¼ cup confectioners' sugar
If using molds, release the ganache centers from the molds into the bowl containing the cocoa mixture.
If forming truffles by hand, use a small cookie scoop (#70) to scoop one tablespoon of ganache. Then roll it in your hands to form a rough ball and drop it into the cocoa mixture.
Use a fork or candy dipping scoop to remove the truffles from the cocoa, shake off the excess cocoa, and transfer to a storage container.
Cocoa-coated truffles should be stored in the refrigerator.

Notes

This coffee chocolate truffle recipe will have a varying yield depending on the size of your truffles.

I find that pouring the ganache into silicone molds is easier than forming the coffee chocolate ganache centers by hand. If you do choose to do it by hand, you might consider using kitchen gloves.

Instead of coating the coffee truffles in cocoa, coat the coffee ganache centers with tempered chocolate or chocolate melting wafers. You'll need about 8 ounces (a half pound) of chocolate for this recipe, but it may be easier to temper a larger amount.

Nutrition