Introduction

These 5-Ingredient Espresso Chocolate Truffles combine rich semi-sweet chocolate with the bold flavor of espresso for an irresistible treat. Smooth, shiny, and topped with espresso beans, they make a sophisticated dessert that’s surprisingly easy to make at home.

A white plate filled with round chocolate truffles evenly coated in smooth, glossy dark chocolate. Each truffle is topped with two coffee beans placed closely together on the very top, adding texture and color contrast. In the center, one truffle sits in a white paper cup with a bite taken out, showing a creamy, rich, dark brown chocolate filling inside. Scattered coffee beans fill the gaps between the truffles on the plate, which rests on a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
1 cup (227g/8 ounces) heavy cream
2 teaspoons espresso powder
6 tablespoons unsalted butter, cut into small cubes and at room temperature
72 espresso beans or coffee beans

Instructions

Step 1: Place the chopped chocolate in a medium-sized heatproof bowl and set aside.
Step 2: In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove it from the heat and whisk in the espresso powder until fully dissolved.
Step 3: Pour the hot cream mixture over the chopped chocolate. Let it sit for two minutes without stirring, then whisk until smooth. Stir in the butter and whisk vigorously until the mixture is glossy and smooth.
Step 4: Allow the mixture to cool to room temperature. Cover tightly with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
Step 5: Line two large baking sheets with parchment paper. Using about 3 teaspoons of the chilled filling, quickly roll it into a ball with your hands and place it on the parchment-lined sheets. Repeat with the remaining filling.
Step 6: Refrigerate the rolled truffles for at least 20 minutes to firm up before dipping.
Step 7: To prepare the chocolate coating, fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl on top so it fits snugly without touching the water.
Step 8: Put two-thirds of the chopped chocolate into the bowl and melt it, stirring frequently. Use a candy thermometer to ensure the temperature does not exceed 120°F.
Step 9: Remove the chocolate from heat, wipe condensation from the bowl, then stir in the remaining chocolate a little at a time until fully melted.
Step 10: Let the chocolate cool to 82°F. Once cooled, return the bowl to the simmering water and gently reheat the chocolate to between 88°F and 91°F. Remove from heat once the correct temperature is reached.
Step 11: Dip each truffle into the tempered chocolate using a fork or candy dipper, letting the excess drip off. Return to the parchment paper-lined baking sheets.
Step 12: Top each dipped truffle with two espresso beans.
Step 13: Allow the chocolate coating to set at room temperature for about 1 hour before serving.

Tips & Variations

Use high-quality chocolate for the best flavor and texture in your truffles.
If you don’t have espresso beans, you can substitute with finely ground coffee beans or skip the topping entirely.
For a flavored twist, add a teaspoon of vanilla extract or a splash of coffee liqueur to the cream before heating.
Wear gloves when rolling the truffles to keep them smooth and prevent melting from your hands.

Storage

Store the truffles in an airtight container at room temperature for up to one week. Keep them away from heat or direct sunlight to prevent melting. If your home is warm, refrigeration is recommended—just allow the truffles to come to room temperature before serving for the best texture.

How to Serve

A white round plate holds nine smooth, shiny chocolate truffles, each topped with one or two glossy brown coffee beans. One truffle sits in the center, resting in a white ruffled paper cup, with light ridges decorating its surface. The other eight truffles form a ring around the center piece, all similar in shape and texture, with some slight variations in smoothness. The plate is placed on a soft white marbled surface scattered with whole coffee beans, adding texture and depth to the scene. One truffle in the background is bitten, showing a rich, dense dark filling inside. The lighting highlights the glossy chocolate coating and rich brown coffee beans, giving an inviting and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the truffles?

Yes, you can substitute semi-sweet chocolate with dark or milk chocolate depending on your taste preference. Just make sure to choose good quality chocolate for the best results.

What is the purpose of tempering the chocolate coating?

Tempering chocolate ensures a smooth, glossy finish and a firm snap once set. It also helps prevent the chocolate from melting easily at room temperature and extends shelf life, giving your truffles a professional look and texture.