This easy no bake treat has all the delicious dark chocolate and mocha flavors that you love! These coffee truffles are made with instant espresso and are drizzled with white chocolate. They’re sure to please!
- Heat the cream: Pour the cream into a heavy bottomed, 2-quart saucepan and heat it until it begins to steam. Whisk in the butter and espresso powder, stirring until the butter is fully melted and the espresso powder has completely dissolved. Make sure there are no lumps.
- Make the ganache: Bring the cream to a gentle simmer, not a boil, then immediately remove it from the heat. Add the chips right away and whisk constantly until they are fully melted and the ganache is smooth and glossy.
- Chill: Pour the ganache into a bowl and chill uncovered until the mixture is firm enough to scoop, about 2 hours.
- Roll: Scoop the ganache out of the bowl in rounded teaspoonfuls and place on a large, wax paper-lined cookie sheet. Each piece should weigh approximately 16 grams. Roll each piece into a ball, using cocoa powder as needed to reduce sticking.
- Prepare the coating: Melt the semi-sweet chocolate and the coconut oil in a double boiler until smooth. Pour some of the melted chocolate into a short glass.
- Dip: Use a toothpick to dip a truffle into the melted chocolate, then twirl it to remove the excess. Use your finger to help remove the truffle from the toothpick, and use a little excess chocolate to smooth over the toothpick hole. Repeat with the other truffles.
- Decorate: Gently melt the white chocolate in a double boiler and pour it into the corner of a sandwich bag. Twist the top to create a mini piping bag and snip off a tiny bit of the corner. Drizzle the truffles to decorate.
- Chill: Refrigerate the truffles until the coating and decoration has fully hardened, about 15 minutes. Before serving, break off any extra chocolate from the base or sides to neaten the appearance.
- Serve: Serve at room temperature for a melt-in-your-mouth texture. Store the truffles in a cool room or in the fridge.
- Use good-quality chocolate that you enjoy eating plain.
- Use full-fat heavy whipping cream, not whipping cream or half-and-half.
- Be careful not to overheat the cream, or it may cause the ganache to split.
- Roll the truffles in cocoa powder if the ganache sticks to your hands when rolling them.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: espresso truffles recipe, dark chocolate coffee truffles recipe