Chocolate Coffee Truffles
Delicious chocolate treats - whether or not you share them, is up to you!
View the method
- 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
Back to ingredients
- 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.
- 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!)
- Using a double boiler, melt the semisweet and bittersweet chocolates in the top part over a pot of boiling water.
- Using a separate saucepan, bring the cream to a boil.
- 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.
- Add the butter and stir the mixture with a spatula or wooden spoon until the mixture is smooth.
- Pour this into the lined pan, cover, and refrigerate in the refrigerator for three hours or until the chocolate is firm.
- 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.
- 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.
- Bring them to almost room temperature and they're ready to eat!