Introduction

These 5-Ingredient Espresso Chocolate Truffles combine rich chocolate with a hint of espresso for a delightful treat. They are smooth, glossy, and perfect for coffee and chocolate lovers alike. Making them at home is easier than you might think!

A white plate holds ten smooth, round chocolate truffles, each topped with one or two shiny coffee beans. The truffles have a rich, dark brown chocolate coating with some having delicate chocolate drizzle. One truffle in the center is cut open, showing a creamy, dense chocolate filling inside, resting in a white paper wrapper. Scattered coffee beans surround the truffles on the plate and spill over onto the white marbled-textured surface underneath. The image is close up, highlighting the texture and details of the chocolate and coffee beans. 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 from heat and whisk in the espresso powder.
Step 3: Pour the hot cream mixture over the chopped chocolate. Let it sit, untouched, for two minutes, then whisk until smooth.
Step 4: Stir in the butter cubes and whisk vigorously until the mixture is smooth and shiny. Cool to room temperature.
Step 5: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
Step 6: Line two large baking sheets with parchment paper and set them aside.
Step 7: Scoop about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Place each ball onto the prepared baking sheets. Refrigerate the rolled truffles for at least 20 minutes before dipping.
Step 8: To temper the chocolate coating, fill a medium pot with one-third water and bring to a low simmer over medium heat. Place a heatproof bowl on top that fits snugly without touching the water. Reduce heat to low.
Step 9: Place two-thirds of the chocolate into the bowl and let it melt, stirring frequently. Do not let the chocolate temperature exceed 120°F.
Step 10: Remove the bowl from heat but keep the pot of simmering water on. Wipe condensation from the bowl bottom.
Step 11: Stir in the remaining chocolate, adding a little at a time and allowing it to melt fully before adding more. Let the chocolate cool to 82°F.
Step 12: Place the bowl back over the simmering water and gently reheat the chocolate to between 88°F and 91°F. Remove from heat once smooth and glossy.
Step 13: Using a fork or candy dipper, dip each truffle into the tempered chocolate, letting excess drip off. Transfer back to the parchment-lined baking sheets.
Step 14: Top each truffle with two espresso beans. Set aside and allow the chocolate to set for about 1 hour before serving.

Tips & Variations

Use high-quality semi-sweet chocolate for the best flavor and texture in your truffles.
If you don’t have espresso powder, substitute with finely ground instant coffee for a similar taste.
For a twist, roll the truffles in cocoa powder, chopped nuts, or shredded coconut before chilling.
Make sure to keep your hands cool and dry when rolling the truffles to prevent melting.
Tempering the chocolate carefully ensures a shiny, firm coating that snaps when bitten.

Storage

Store truffles in an airtight container at room temperature for up to one week. Avoid refrigerating after coating as it can cause condensation and dull the chocolate’s shine. If refrigerated, allow truffles to come to room temperature before serving. Leftover truffles can also be frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

A white plate holds nine round chocolate truffles arranged in a circle around one truffle in the center, which sits in a white paper cup. Each truffle is coated in smooth, dark brown chocolate with a shiny texture and is topped with two roasted coffee beans. One truffle at the back has a visible bite taken out, showing a darker, creamy interior inside the chocolate shell. Coffee beans are scattered around the plate and over a white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark or milk chocolate instead of semi-sweet chocolate?

Yes, you can substitute with dark or milk chocolate depending on your preference. Keep in mind that the sweetness and flavor balance will change accordingly.

What if I don’t have a candy thermometer?

Tempering chocolate without a thermometer is tricky but possible. Melt two-thirds of your chocolate gently until about three-quarters melted, then remove from heat and stir to melt remaining pieces. Let it cool slightly, then briefly warm again over simmering water to achieve the right texture. However, using a thermometer ensures the best results.