Description
These 5-Ingredient Espresso Chocolate Truffles combine rich semi-sweet chocolate, smooth cream, and bold espresso powder to create a creamy, decadent dessert perfect for coffee lovers. Coated in tempered chocolate and topped with espresso beans, these truffles offer a delightful balance of chocolate and coffee flavor with a glossy finish.
Ingredients
For the Espresso Chocolate Truffles:
- 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
For the Chocolate Coating:
- 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
- 72 espresso beans or coffee beans
Instructions
- Prepare the Chocolate Base: Place chopped semi-sweet chocolate in a medium-sized heatproof bowl and set aside.
- Heat the Cream: 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 until dissolved.
- Combine Chocolate and Cream: Pour the hot espresso-infused cream over the chopped chocolate and let it sit untouched for two minutes to soften. Then whisk the mixture until smooth and uniform.
- Add Butter: Stir in the room temperature butter cubes and whisk vigorously until the mixture is smooth, shiny, and fully combined.
- Chill the Mixture: Allow the ganache to cool to room temperature, cover tightly with plastic wrap, and refrigerate for 2 hours or until firm enough to scoop.
- Prepare for Rolling: Line two large baking sheets with parchment paper and set them aside. Once chilled, scoop about 3 teaspoons of ganache and quickly roll between your hands into balls. Place the formed truffles on the prepared baking sheets. Refrigerate the rolled truffles for at least 20 minutes before dipping.
- Temper the Chocolate Coating – Part 1: Fill a medium pot with one-third water and bring to a low simmer over medium heat. Place a heatproof bowl on top, ensuring the bottom does not touch the water. Add two-thirds of the chopped chocolate into the bowl and melt, stirring frequently. Maintain the chocolate temperature below 120°F.
- Temper the Chocolate Coating – Part 2: Remove the bowl from heat, wipe the bottom to remove condensation. Gradually stir in the remaining chocolate pieces, allowing each addition to melt completely. Let the chocolate cool to 82°F.
- Temper the Chocolate Coating – Part 3: Place the bowl back over the simmering water and reheat the chocolate to between 88°F and 91°F. Remove from heat once temperature is reached ensuring a smooth and glossy texture without streaks.
- Dip the Truffles: Using a fork or candy dipper, dip each chilled truffle into the tempered chocolate, letting excess chocolate drip back into the bowl. Return the dipped truffle to the parchment-lined baking sheet. Immediately top each with two espresso beans.
- Set the Truffles: Allow the chocolate coating on the truffles to set at room temperature for about 1 hour before serving.
- Storage: Store truffles in an airtight container at room temperature for up to 1 week.
Notes
- Make sure the butter is at room temperature to blend smoothly into the ganache.
- Tempering chocolate is key for a glossy finish and proper snap; use a candy thermometer for accuracy.
- Allow enough room in the refrigerator for baking sheets while chilling truffles before dipping.
- Handle the truffles quickly when rolling to prevent melting from hands.
- Espresso beans add a decorative and flavor-enhancing topping to the truffles.
