Chocolate Coffee Truffles

Delicious chocolate treats - whether or not you share them, is up to you!

  1. If you have a marble slab, great - if not put a small baking tray in the freezer to cool until ready to work with the truffles.
  2. Use waxed or baking paper to line a 9"x9" square baking pan. (Avoid foil or plastic wrap as they can impart their fumes into the flavor of the chocolate!)
  3. Using a double boiler, melt the semisweet and bittersweet chocolates in the top part over a pot of boiling water.
  4. Using a separate saucepan, bring the cream to a boil.
  5. Prepare the coffee and when the cream reaches the boiling point and the coffee is brewed, pour both of them slowly into the melted chocolate.
  6. Add the butter and stir the mixture with a spatula or wooden spoon until the mixture is smooth.
  7. Pour this into the lined pan, cover, and refrigerate in the refrigerator for three hours or until the chocolate is firm.
  8. To complete the truffles, sift together the cocoa and the finely-ground coffee in a small bowl then pour onto a large sheet of baking paper, waxed paper or a shallow bowl. Remove the pan of chocolate from refrigerator and turn out onto the marble or chilled baking tray. Cut the chocolate into one-inch squares, no need to be too precise as you will next roll each piece in either the cocoa-coffee powder or the finely-ground nuts, then set aside.
  9. For extra decadence, roll the truffles in both the cocoa-coffee powder AND the nut mixture. Place each one of them on a clean baking tray, cover tightly, and refrigerate until ready to serve.
  10. Bring them to almost room temperature and they're ready to eat!
Meal Type:
Prep Time:
3-4 hours


225g bittersweet chocolate

450g milk chocolate

1 cup cream

1/2 cup black coffee, brewed strong

3 tablespoons unsalted butter

Finely ground nuts, using pecans, almonds or walnuts - about ¼ cup for rolling the candies

1/4 cup cocoa

1 tablespoon finely-ground coffee