Chocolate Truffles are rich, decadent and extra creamy treats that melt in you mouth. They are simple and easy to make. Who knew making chocolate truffles was that easy?!
These delicious truffles are espresso flavored and coated with chocolate. If you love coffee, then this recipe is for you. The coffee chocolate combination is simply amazing!
But if you don’t like coffee flavor, just omit the espresso and add 2 more tablespoons of heavy cream to the recipe.
You can serve these beautiful chocolate truffles for any occasion! They are great for Christmas goodie trays, Valentine’s Day gifts, Mother’s day treats, weddings, anniversaries and any other special occasions. They make great edible gifts!
To serve these divine looking truffles as a gift, all that you need to do is to pop them into mini cupcake liners and put in a goodie box. And voilà, you have a great homemade gift that everyone will love!
More recipes for chocolate lovers: Chocolate Peppermint Cookies, Chocolate Peppermint Kiss Cookies, Vegan Chocolate Cheesecake, Vegan Chocolate Banana Bread and Brownie Batter Hummus.
Why This Recipe Works
- So Easy – Making these 1 bite treats is much easier than you think! Just mix the ingredients together. Let the mixture set in the refrigerator. Then shape into balls and dip in chocolate. It’s that simple!
- Few Basic Ingredients – You only need 7 ingredients to make these treats. I bet they are ingredients you already have in your pantry. You might only need to go out and buy the chocolate.
- Adaptable – this recipe is so versatile. You can add your preferred flavors and coat in your favorite toppings.
Ingredients
- For the truffles – you’ll need the following ingredients: heavy cream, semi-sweet chocolate or high quality semi-sweet chocolate chips, espresso or strong brewed coffee, butter, vanilla extract and sea salt.
- To coat – you’ll need: chopped chocolate and coconut oil.
How To Make Mocha Chocolate Truffles
- Warm the cream – Start by warming the heavy cream in the microwave for 30 – 45 seconds, or until it reaches about 115°F/45°C. Make sure that the heavy cream is not boiling, but slightly simmering. As very hot cream will result in greasy truffles.
- Combine – In a large bowl, combine the heated cream, chocolate, espresso, butter, vanilla, and salt. Whisk until smooth and the ingredients are fully combined. This chocolate mixture is called “ganache”. If the chocolate is not melting completely, put the heat proof bowl over a pot of simmering water. Stir until melted.
- Chill – Place the chocolate ganache in the fridge to chill for 2 hours, or until it has fully set (and up to 3 days if making this recipe ahead). If the ganache is not setting, you can reheat it and add more chocolate. Then chill again. This should thicken the chocolate mixture.
- Scoop and Roll – Once the chocolate has set, use a cookie scoop to scoop balls onto a baking sheet lined with silicone liners or parchment paper. Smooth the truffles by rolling them using your palms to shape even balls. They will be sticky at this moment, and that’s ok.
- Chill – Place the truffles in the freezer to chill for 10 minutes.
- Melt Chocolate – Add the chopped chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals. Stirring the mixture between each interval until fully melted and ingredients are combined.
- Dip – Dip each truffle one at a time into the melted chocolate using this dipping tool or a teaspoon. Gently, tap with the dipping tool on the side of the bowl to get rid of excess chocolate. Then place it on sheet pans lined with silicone liners or parchment paper.
- Sprinkle – While the chocolate is still wet, add any sprinkles or decoration (optional). The truffles in this recipe are topped with sea salt and a drizzle of chocolate. You’ll find more options for topping in the following section below.
- Serve – Allow the chocolate to set fully and enjoy!
Tips For Making Mocha Chocolate Truffles
- Chocolate – Any kind of chocolate can be used in this recipe. Both Dark chocolate and milk chocolate are delicious options. Avoid using white chocolate as it’s too thin.
- Coating – You can use chopped chocolate and shortening (such as coconut oil) to dip truffles in, as recommended in this recipe. Alternatively, you can buy dark, white or milk chocolate confectionery coating from the grocery store. This coating is sometimes labelled as “candy coating” or “almond bark”. If using candy coating, there’s no need to add shortening.
- Boozy truffles – To make boozy truffles, substitute the espresso for Kahlúa.
- Salt – You can replace sea salt with ¼ teaspoon of kosher salt.
- Topping – suggestions of toppings are: Crushed candy cane pieces, crushed pistachios, walnuts, chopped nuts or cashews, toasted chopped pecans, shredded coconut, toffee bits, cocoa powder, Oreo crumbs, sea salt, crushed banana chips, graham cracker crumbs or sprinkles.
- Double boiler – if you don’t want to use the microwave, you can use the double boiler over a low simmer instead.
Frequently Asked Questions
Store mocha truffles in an airtight container at room temperature for up to 4 days. Or store in the refrigerator for up to 2 weeks.
Alternatively, truffles can be frozen for up to 3 months, preferably without toppings to maintain the tasty chocolate flavor. Thaw them in the refrigerator, then bring to room temperature before dipping in chocolate and adding your favorite toppings.
Any kind of chocolate works here. Dark and milk chocolate are great options. However, using white chocolate will result in a very thin chocolate mixture, so it’s better to avoid using it for the ganache. But you can use white chocolate for the coating.
Sure you can. Just omit the espresso and add 2 more tablespoons of heavy cream to the recipe.
No, as with half-and-half or other liquids, the truffles won’t set up properly. Use heavy cream or heavy whipping cream.
You can use a canned full-fat coconut milk for this recipe.
More Festive Recipes You’ll Love
- Grinch Cookies
- Condensed Milk Fudge
- White Chocolate Fudge
- Vegan Chocolate Cheesecake
- Instant Pot Cheesecake
- Red Velvet Cupcakes
- Marble Cookies
- Stained Glass Cookies
- Chocolate Peppermint Kiss Cookies
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Mocha Chocolate Truffles
Equipment
- A cookie scoop
- Dipping tool (optional)
- Sheet pan or baking sheet
- Silicone liners or parchment paper
Ingredients
For the Truffles
- ½ cup heavy cream
- 8 ounces (230 g) semi-sweet chocolate chopped (or chocolate chips)
- 2 tablespoons espresso or strong brewed coffee
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
To Coat
- 8 ounces (230 g) chocolate chopped
- 1 tablespoon coconut oil
Instructions
- Start by warming the heavy cream in the microwave for 30 – 45 seconds, or until it reaches about 115°F/45°C. Make sure that the heavy cream is not boiling, but slightly simmering. As very hot cream will result in greasy truffles.
- In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until smooth and the ingredients are fully combined. This chocolate mixture is called "ganache". If the chocolate is not melting completely, put the heat proof bowl over a pot of simmering water. Stir until melted.
- Place the ganache in the fridge to chill for 2 hours, or until it has fully set (and up to 3 days if making this recipe ahead). If the ganache is not setting, you can reheat it and add more chocolate. Then chill again. This should thicken the chocolate mixture.
- Once the chocolate has set, use a cookie scoop to scoop balls onto sheet pans lined with silicone liners or parchment paper. Smooth the truffles by rolling them using your palms to shape even balls. They will be sticky at this moment, and that's ok.
- Place the truffles in the freezer to chill for 10 minutes.
- Add the chopped chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals. Stirring the mixture between each interval until fully melted and ingredients are combined.
- Dip each truffle one at a time into the melted chocolate using this dipping tool or a teaspoon. Gently, tap with the dipping tool on the side of the bowl to get rid of excess chocolate. Then place it on sheet pans lined with silicone liners or parchment paper.
- While the chocolate is still wet, add any sprinkles or decoration (optional). The truffles in this recipe are topped with sea salt and a drizzle of chocolate. You'll find more options for topping in the following section below.
- Allow the chocolate to set fully and enjoy!
Notes
- Chocolate – Any kind of chocolate can be used in this recipe. Dark and milk chocolate are delicious options. Avoid using white chocolate as it’s too thin.
- Coating – You can use chopped chocolate and shortening (such as coconut oil) to dip truffles in, as recommended in this recipe. Alternatively, you can buy dark, white or milk chocolate confectionery coating from the grocery store. This coating is sometimes labelled as “candy coating” or “almond bark”. If using candy coating, there’s no need to add shortening.
- Boozy truffles – To make boozy truffles, substitute the espresso for Kahlúa.
- Salt – You can replace sea salt with ¼ teaspoon of kosher salt.
- Topping – suggestions of toppings are: Crushed candy cane pieces, crushed pistachios, walnuts, nuts or cashews, toasted chopped pecans, shredded coconut, toffee bits, cocoa powder, Oreo crumbs, sea salt, crushed banana chips, graham cracker crumbs or sprinkles.
- Double boiler – if you don’t want to use the microwave, you can use the double boiler over a low simmer instead.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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