Ingredients
Coffee Ganache Truffles:
- 16 oz. (1 lb) semisweet, dark, or milk chocolate, chopped
- 3 tablespoons unsalted butter, cut into small pieces
- 1 cup heavy cream
- 1 tablespoon instant coffee granules
Coating:
- 12 oz. semisweet or bittersweet chocolate, chopped
- 1 tablespoon shortening or coconut oil
- ⅓ cup milk chocolate chips, melted
- Whole coffee beans, for topping (optional)
Instructions
- Prepare the Ganache Mixture: Place the chopped chocolate and butter pieces in a large bowl and set aside. In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in instant coffee granules until fully dissolved.
- Combine Chocolate and Coffee Cream: Pour the hot coffee cream over the chocolate and butter. Cover the bowl and let it sit for 3 minutes to soften the chocolate.
- Stir Ganache Until Smooth: Remove the cover and stir the mixture until smooth. If the chocolate hasn’t fully melted, microwave in 15-second intervals, stirring between each, until completely combined and silky.
- Chill Ganache: Cover the ganache directly with plastic wrap and refrigerate for 2-3 hours until firm.
- Scoop and Chill Again: Use a small cookie scoop to portion the hardened ganache onto a parchment-lined baking sheet. Return the scoops to the refrigerator for 20-30 minutes to firm up further.
- Roll into Balls: Remove the firm scoops and quickly roll them between your hands into smooth balls. Due to warmth, truffles may soften, so place them back into the refrigerator for another 10 minutes to set.
- Melt Coating Chocolate: While truffles chill, melt the 12 oz. chopped semisweet or bittersweet chocolate with shortening or coconut oil until smooth. Also melt the milk chocolate chips separately for drizzle.
- Dip and Decorate Truffles: Dip each truffle into the melted chocolate coating to cover completely. Optionally, garnish with whole coffee beans on top before the coating sets. Drizzle with melted milk chocolate chips for extra flair if desired.
- Final Chill: Place coated truffles on parchment paper and refrigerate until chocolate sets completely. Serve chilled and store in an airtight container in the refrigerator.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Instant coffee granules dissolve quickly and infuse ganache with rich coffee flavor without added liquid.
- To prevent truffles from melting while rolling, chill your hands or work quickly.
- Shortening or coconut oil helps make the coating chocolate smooth and glossy.
- Store truffles in the refrigerator and consume within one week for optimal freshness.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
