Coffee Truffles Recipe
Recipe information
Make Coffee Truffles in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Ganache
Coatings & Finishing
Ganache
1. Prepare chocolate
Place the finely chopped dark chocolate in a heatproof bowl and set aside. Chop small pieces so they melt evenly.
2. Bloom espresso
Warm the 2 teaspoons of instant espresso powder with 1 tablespoon of very hot water (or dissolve directly in the warm cream when heating) until dissolved and set aside. This intensifies coffee flavor without adding liquid if dissolved in cream.
3. Heat cream and butter
In a small saucepan over medium heat, combine 1 cup heavy cream, 2 tablespoons unsalted butter, dissolved espresso, 1 teaspoon corn syrup, and a pinch of fine sea salt. Heat until the mixture just begins to simmer and small bubbles form around the edge; do not boil.
4. Make ganache
Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate, then gently stir with a spatula in concentric motions from the center outward until the chocolate is fully melted and the ganache is smooth and glossy. If any chocolate remains, microwave the bowl in 10-second bursts, stirring between, until smooth.
5. Cool and thicken
Let the ganache come to room temperature for about 30 minutes, then cover the bowl tightly with plastic wrap and refrigerate until firm enough to scoop but still pliable, about 1.5–2 hours (time will vary with refrigerator temperature). Ganache should be scoopable but not rock-hard.
Forming & Coating
6. Prepare coating station
Place unsweetened cocoa powder in a shallow bowl. If using powdered sugar or a cocoa-sugar mixture, place in separate shallow bowls. If dusting with espresso powder, sift it together with the cocoa or powdered sugar. Line a baking sheet with parchment paper.
7. Scoop ganache
Using a small cookie scoop or a spoon, scoop about 1-tablespoon portions of chilled ganache (roughly 10–12 grams each) and place them on the prepared baking sheet, spacing them about 1/2 inch apart. If ganache is very firm, let scooped mounds sit at room temperature for 5–10 minutes to soften slightly for rolling.
8. Roll into balls
Lightly dust your hands with cocoa powder to prevent sticking. Quickly roll each scooped piece between your palms to form a smooth ball. Work briskly so the ganache doesn’t warm and become sticky; if it becomes too soft, return the tray to the refrigerator for 10–15 minutes and continue in batches.
9. Coat truffles
Roll each truffle in the unsweetened cocoa powder (or powdered sugar / cocoa-sugar mixture) until fully coated. For a different finish, dip truffles in melted chocolate: melt 4 oz chocolate in a double boiler or in short microwave bursts until smooth, cool slightly, then dip each truffle using a fork, letting excess chocolate drip back into the bowl before transferring to parchment. If desired, sprinkle a few flakes of sea salt on top of dipped truffles while the coating is wet.
10. Set and store
If dipped in chocolate, let truffles set at room temperature until chocolate firms (about 30–60 minutes) or refrigerate briefly to speed setting. Store truffles in an airtight container in the refrigerator for up to 2 weeks, or at cool room temperature for up to 3 days. Before serving, bring to room temperature for 15–30 minutes so the texture softens and flavors open.
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