Introduction

These 5-Ingredient Espresso Chocolate Truffles combine rich semi-sweet chocolate with a hint of espresso for an indulgent treat. Smooth, glossy, and topped with espresso beans, they make the perfect elegant dessert or gift.

A white plate holds nine round chocolate truffles, each with a shiny, smooth dark chocolate outer layer. Each truffle sits in a white paper cup and is decorated with a few thin lines of darker chocolate on top, along with a single dark brown coffee bean placed neatly at the center of each one. The front truffle is cut in half, revealing a dense, rich, slightly crumbly chocolate filling inside. Coffee beans are scattered around the plate on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped (divided)
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 (for topping)

Instructions

Step 1: Place 2 and 2/3 cups of chopped semi-sweet chocolate in a medium heatproof bowl and set aside.
Step 2: In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat and whisk in the espresso powder until dissolved.
Step 3: Pour the hot cream over the chopped chocolate. Let sit for two minutes without stirring to soften the chocolate.
Step 4: Whisk the chocolate and cream mixture until smooth. Stir in the butter cubes and whisk vigorously until the ganache is glossy and homogenous.
Step 5: Allow the mixture to cool to room temperature. Cover tightly with plastic wrap and refrigerate for 2 hours until firm enough to scoop.
Step 6: Line two baking sheets with parchment paper. Scoop about 3 teaspoons of ganache and quickly roll between your palms to form smooth balls. Place on the prepared sheets.
Step 7: Refrigerate the rolled truffles for at least 20 minutes to firm before dipping.
Step 8: Set up a double boiler with simmering water. Place two-thirds of the remaining chopped chocolate in a heatproof bowl atop the pot, ensuring it doesn’t touch the water. Stir frequently to melt without exceeding 120°F.
Step 9: Remove the bowl from heat but keep water warm. Wipe condensation from the bowl bottom. Gradually stir in the remaining chocolate to seed and cool the chocolate.
Step 10: Let the chocolate cool to 82°F, then gently reheat over the double boiler between 88°F and 91°F until glossy and smooth.
Step 11: Using a fork or candy dipper, dip each truffle into the tempered chocolate, letting excess drip off. Return to the parchment-lined baking sheet.
Step 12: Immediately top each truffle with two espresso beans. Allow the coating to set at room temperature for about 1 hour.

Tips & Variations

Use room temperature butter to achieve a smooth ganache texture.
Work quickly when rolling truffles to prevent ganache from softening too much.
Tempering chocolate properly ensures a shiny finish and crisp snap.
Use a candy thermometer to monitor temperatures during tempering for best results.
Try different coatings like cocoa powder or chopped nuts for variety.

Storage

Store truffles in an airtight container at room temperature away from heat and direct sunlight. They will keep fresh for up to 1 week. If refrigerated, allow them to come to room temperature before serving to enjoy the best texture and flavor.

How to Serve

Seven round chocolate truffles sit on a white plate, each wrapped in white paper cups. The truffles are shiny and dark brown with smooth chocolate coating and thin darker chocolate drizzles on top. Each truffle is topped with one or two dark brown coffee beans. One truffle is bitten, showing a soft, creamy chocolate inside with a lighter brown color and a smooth texture. Coffee beans are scattered around the plate and on the wooden surface below, replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute but may result in a slightly different flavor intensity. Adjust the amount to taste.

What is the purpose of tempering the chocolate?

Tempering stabilizes the chocolate crystals, giving the coating a glossy appearance and a firm snap when bitten. It also prevents melting too quickly at room temperature.