Mocha Espresso Truffle
Rich, creamy, and bursting with coffee flavor, these Mocha Espresso Truffles are a decadent treat for coffee and chocolate lovers alike. Perfect for gifting or indulging, these truffles combine smooth chocolate with bold espresso for an elegant, no-bake dessert that’s as easy to make as it is delicious.
Table of Contents
Chef’s Tips
- Use high-quality semi-sweet chocolate or dark chocolate for the best flavor and texture. Avoid milk chocolate, as it can make the truffles too sweet.
- Finely ground espresso beans give a bold coffee flavor and a textured coating. For a smoother option, sift the espresso grounds before rolling.
- Chill the mixture thoroughly before shaping to make handling easier. If it softens while rolling, pop it back into the refrigerator to firm up.
Ingredients
- 3 cups semi-sweet chocolate chips: Choose a quality brand for smooth melting and rich flavor.
- 1 1/2 cups heavy cream: Adds creaminess and ensures the perfect truffle texture.
- 1/3 cup finely ground espresso beans: Provides a bold coffee flavor and crunchy coating.
Substitutions
- Chocolate: Substitute semi-sweet chocolate chips with dark chocolate chips or chopped chocolate bars.
- Cream: Replace heavy cream with coconut cream for a dairy-free option.
- Espresso: For a milder flavor, use instant coffee granules instead of ground espresso beans.
Instructions
- In a medium saucepan, combine the chocolate chips and heavy cream over low heat. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Line a loaf pan with parchment paper and pour the chocolate mixture into the pan. Refrigerate for 1 hour or until the mixture is firm.
- Using a small cookie scoop or spoon, portion the chilled mixture into small balls. Roll them between your palms to shape. If the mixture softens too much, return it to the fridge to firm up.
- Roll each truffle in the finely ground espresso beans until evenly coated. Place the finished truffles on a parchment-lined tray.
- Store the truffles in the refrigerator until ready to serve.
Storage & Reheating
- Storage: Store truffles in an airtight container in the refrigerator for up to 2 weeks. Use parchment paper to separate layers and prevent sticking.
- Serving: Allow truffles to sit at room temperature for 5-10 minutes before serving to enhance their texture and flavor.
FAQs
Yes, you can freeze them for up to 3 months in an airtight container. Let them thaw in the refrigerator before serving.
Skip the espresso coating and roll the truffles in cocoa powder, powdered sugar, or finely chopped nuts instead.
Yes, substitute the heavy cream with coconut cream and use dairy-free chocolate chips.
These Mocha Espresso Truffles are an effortless way to elevate your dessert game. With their rich chocolate flavor and hint of coffee, they’re perfect for special occasions or an everyday indulgence. Try them once, and they’ll become a favorite in your recipe collection!
Mocha Espresso Truffle
Ingredients
- 3 c Semi sweet chocolate chips
- 1 1/2 c Heavy cream
- 1/3 c Ground espresso beans
Instructions
- In a medium-sized pan, combine semi-sweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a parchment lined loaf pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid
- With a cookie scooper, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in ground espresso. Keep in fridge until ready to serve. Add beans to top for a nice look.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
