5-Ingredient Espresso Chocolate Truffles Recipe
Decadent 5-Ingredient Espresso Chocolate Truffles combine rich semi-sweet chocolate, smooth heavy cream, and a hint of espresso powder for a luxurious treat. These creamy, melt-in-your-mouth truffles are coated in perfectly tempered chocolate and topped with espresso beans, making them an irresistible gourmet dessert perfect for coffee and chocolate lovers alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 36 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Truffle Filling
- 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
Chocolate Coating
- 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
- 72 espresso beans or coffee beans
Instructions
- Prepare the Chocolate: Place 2 and 2/3 cups of finely chopped semi-sweet chocolate in a medium-sized heatproof bowl and set aside.
- Heat the Cream: In a small saucepan over medium heat, bring 1 cup of heavy cream to a boil. Once boiling, remove from heat and whisk in 2 teaspoons of espresso powder until fully dissolved.
- Combine Chocolate and Cream: Pour the hot cream mixture over the chopped chocolate and let it sit untouched for two minutes to allow the chocolate to soften. Then whisk gently until the mixture becomes smooth.
- Add Butter: Stir in 6 tablespoons of cubed unsalted butter and whisk vigorously until the ganache is smooth and shiny.
- Chill the Ganache: Allow the mixture to cool to room temperature. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.
- Prepare Work Space: Ensure your refrigerator has enough room for two baking sheets as the truffles will need to chill multiple times before dipping.
- Line Baking Sheets: Line two large baking sheets with parchment paper and set aside.
- Form Truffle Balls: Scoop about 3 teaspoons of ganache and quickly roll between your hands to form balls. Place them on the parchment-lined baking sheets. Repeat until all ganache is used. Refrigerate for at least 20 minutes to firm up before dipping.
- Temper the Chocolate: 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 of the pot, ensuring the bowl does not touch the water. Reduce heat to low. Put two-thirds of the chopped semi-sweet chocolate into the bowl and gently melt, stirring frequently. Do not let the temperature exceed 120°F.
- Remove and Stir: Remove the bowl from heat, wipe condensation from the bottom. Gradually stir in the remaining chocolate a little at a time, allowing each addition to melt completely before adding more.
- Cool and Reheat: Allow the chocolate to cool to 82°F. Then place the bowl back over the simmering water and reheat gently to 88°F–91°F, ensuring the chocolate is smooth and glossy with no streaks.
- Dip Truffles: Using a fork or candy dipper, dip each truffle into the tempered chocolate, letting excess drip off before returning to parchment paper. Immediately top each truffle with two espresso beans for garnish.
- Set Chocolate Coating: Let the chocolate set at room temperature for about 1 hour before serving.
- Storage: Store truffles in an airtight container at room temperature for up to 1 week.
Notes
- Ensure the chocolate temperature is carefully monitored during tempering to achieve a smooth, glossy coating.
- Work quickly when rolling the truffles to prevent ganache from melting.
- Use high-quality espresso powder and chocolate for best flavor.
- The butter adds shine and smoothness to the ganache; make sure it’s at room temperature before adding.
- Refrigerate the truffles after rolling and after coating to ensure proper setting.
Keywords: espresso chocolate truffles, chocolate truffles, espresso dessert, easy chocolate truffles, homemade truffles, chocolate ganache, coffee flavored dessert
