Easy Coffee Truffles
Smooth, rich and dreamy, these coffee truffles will please all but the confirmed coffee hater. Chocolate, cream, coffee and a hint of alcohol, if desired, come together to make a glorious ganache. This square truffle recipe is easy-to-make as there's no messy rolling or sticky fingers involved. Perfect for both dinner parties and gifting.
Servings: 48 servings
Calories: 50kcal
Equipment
- 20 cm (8 inch) square silicone cake mould (affiliate link) or same size lined tin
Ingredients
- 150 ml double cream (heavy cream)
- 1 tbsp instant coffee powder
- 1 tsp dark muscovado sugar
- 120 g dark chocolate (I used 80% cocoa solids) - finely chopped
- 180 g milk chocolate (I used 35% cocoa solids) - finely chopped
- 25 g unsalted butter cubed
- 1 tbsp coffee liqueur optional (I used rum)
- 2-3 tbsp cocoa powder
Instructions
- Line a 20 x 20 cm (8 x 8 inch) square tin with baking paper. Alternatively, do as I do and lightly butter the same sized silicone mould instead.
- Pour the cream into a small saucepan and add the sugar and coffee. Place over a medium heat until the cream is steaming and bubbles appear around the edge of the pan. Whilst it's heating up, give a quick whisk or stir to dissolve and mix in the sugar and coffee.150 ml double cream (heavy cream), 1 tbsp instant coffee powder, 1 tsp dark muscovado sugar
- Place the chopped chocolate in a medium sized heatproof bowl and pour the cream over the top whilst it's good and hot. Place the butter pieces on top. Leave well alone for five minutes so that the chocolate and butter have time to melt.120 g dark chocolate, 180 g milk chocolate, 25 g unsalted butter
- Stir carefully from the inside out until everything is melted, smooth and incorporated. Stirring too much can cause the ganache to separate.
- Add the liqueur, if using and stir again.1 tbsp coffee liqueur
- Pour the ganache into the lined tin. Tap the bottom on the counter top to level it. Then place in the fridge or a cold room to set. It will need around two hours, but you can leave it overnight if that's more convenient. If you handle it too early, the truffles will lose their shape.
- Once properly set, dust a large flat plate with some of the cocoa powder and turn the ganache out onto it. Peel off the paper.
- Using a sharp knife slice the truffles into 48 large rectangles (6 x 8 slices), 49 large squares (7 x 7 slices) or 64 small squares (8 x 8 slices), depending on how big you'd like them. If you want them to have an exact size, use a ruler, otherwise cut by eye.
- Once cut, dust with more cocoa powder. Using tongs or a pair of forks, carefully turn the pieces on their sides and dust with more cocoa. Keep going until they're covered all over.
Notes
Top Tip - When slicing the ganache, dip the knife into a mug of hot water between each cut and wipe with a piece of kitchen towel. The warmth from the knife will create a clean cut.
Use all dark or all milk chocolate instead of a mix if you prefer.
Store in the fridge or a cool place and they will last for two weeks. Bring to room temperature before serving.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 2mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.4mg