5-Ingredient Espresso Chocolate Truffles: A Simple and Elegant Homemade Gift

5 Ingredient Espresso Chocolate Truffles

These 5 Ingredient Espresso Chocolate Truffles are rich, creamy, and caffeinated, which makes them a natural fit for anyone who loves coffee and chocolate together. They are simple enough for a first try at candy making and polished enough to box up as a homemade gift for someone who takes their dessert seriously.

this …

Best Coffee Truffles

This recipe comes from Ashley Manila of Baker by Nature’s original espresso chocolate truffles, and she introduces it with an honest look at a rough day in the kitchen. Three recipes failed during that testing session.

A lemon pie came out more like lemon scrambled eggs. Cinnamon buns baked up dense and too dark. The third failure, as she describes it, was too disastrous to even discuss.

After washing the dishes and letting the day go, she made a batch of chocolate espresso truffles instead. The point she makes with the story is a good one: a simple recipe can still be exceptional.

A handful of quality ingredients, a solid method, and a little patience are often all that separate a home batch from a candy shop window display.

The flavor here leans on a pairing that rarely disappoints. Espresso brings a roasted, slightly bitter edge that keeps sweet chocolate from tasting flat, and the cream and butter give the filling a texture that melts instead of crumbling.

Because the recipe uses only five ingredients across the whole batch, each one matters, and none of them is hard to find.

If you already enjoy making truffles, these cream cheese chocolate truffles are a fun next project, and the basic rolling and dipping skills carry over from one batch to the next.

How to make Homemade Coffee Truffles

A few details make the difference between truffles that taste fine and truffles that taste like something from a chocolatier.

Coffee and chocolate are the two dominant flavors in this recipe, so use the best quality you can reasonably buy. There is nowhere for a mediocre ingredient to hide in a five ingredient batch.

Do not skip the espresso powder. It is what turns a plain chocolate truffle into a coffee truffle, and a single jar lasts a long time in the pantry.

King Arthur Espresso Powder is the brand used in the original recipe, and the same jar can be put to work in other espresso recipes, including these espresso chocolate chip cookies.

Chocolate quality matters just as much. Lindt 70% Chocolate Bars were used with good results in the original testing. If you want something more budget friendly, Trader Joe’s Dark Chocolate Pound Plus Bar and Baker’s semi sweet chocolate bars are both solid choices that behave well when melted.

Here is how the chocolate options compare.

Buy bars or blocks and chop them yourself. Chips are built to hold their shape in a hot oven, which is exactly the opposite of what you want in a truffle filling or a dipping chocolate.

Prep work is simple but worth doing up front: chop the chocolate finely and evenly so it melts quickly, cut the butter into small cubes, and let it sit out until it reaches room temperature. Cold butter will cool the warm cream mixture and can leave you with a grainy filling.

How to shape Chocolate Truffles

Uniform truffles are easiest to make with a small cookie scoop. It portions the filling evenly, which means every truffle chills and dips at the same rate.

Your hands will get messy while rolling, so keep a damp rag or a paper towel nearby. Roll each portion quickly, then move on. The longer you handle the filling, the softer it gets.

The shiny, snappy coating comes from tempering the chocolate, and tempering requires a candy thermometer. Do not attempt it without one, because the whole process depends on hitting specific temperatures.

If you do not have a thermometer, melt the chocolate in a double boiler or in the microwave instead. The truffles will not look quite as professional, but they will still look good and taste delicious.

Despite the polished gift shop appearance, these truffles are very easy to make. The work is mostly waiting: chill the filling, roll the balls, chill again, dip, and let the coating set.

Ingredients

The recipe has two components, and each has its own short list. Keep them separate as you shop and as you cook.

For the Espresso Chocolate Truffles

• 2 and 2/3 cups (454 g / 16 ounces) semi sweet chocolate, finely chopped
• 1 cup (227 g / 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 (454 g / 16 ounces) semi sweet chocolate, finely chopped
• 72 espresso beans or coffee beans, for topping

That is 3 dozen truffles from one batch, with two espresso beans on each one.

Instructions

For the Espresso Chocolate Truffles

1. Place the chopped chocolate in a medium heatproof bowl and set it aside.
2. In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove the cream from the heat and whisk in the espresso powder.
3. Pour the cream over the chopped chocolate and let the mixture sit, untouched, for two minutes. Whisk it smooth, then stir in the butter and whisk vigorously until the filling is smooth and shiny.
4. Cool the filling to room temperature, then cover the bowl tightly with plastic wrap and refrigerate it for 2 hours, or until it is firm enough to scoop.
5. Before you start rolling, make sure your refrigerator has room for both baking sheets. The truffles have to chill again before they are dipped in the chocolate coating.
6. Line two large baking sheets with parchment paper and set them aside.
7. Scoop out about 3 teaspoons of filling and quickly roll it between your hands into a ball. Transfer it to a prepared baking sheet and repeat with the rest of the filling. Refrigerate the rolled truffles for at least 20 minutes before dipping them in the chocolate.
8. In the meantime, temper the chocolate for the coating.

For the Chocolate Coating

1. Fill a medium pot one third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot so it fits snugly but does not touch the simmering water. Reduce the heat to low and place two thirds of the chocolate in the bowl. Insert a candy thermometer and let the chocolate melt, stirring frequently with a silicone spatula. Do not let the temperature of the chocolate exceed 120°F.
2. Once the chocolate has fully melted, remove the bowl from the heat but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
3. Stir in the remaining chocolate a little at a time, letting each addition melt completely before you add more.
4. Set the chocolate aside and let it cool to 82°F. Once it has reached 82°F, place the bowl back over the simmering water and reheat it to a temperature between 88°F and 91°F. Remove the bowl from the heat once you reach that range. The chocolate should be smooth and glossy, with no streaks.
5. Using a fork or a candy dipper, dip each chilled truffle in the chocolate and let the excess drip back into the bowl. Return the truffle to the parchment lined baking sheet and top it with two espresso beans.
6. Set the truffles aside and let the chocolate set before serving, about 1 hour.
7. Store the truffles in an airtight container at room temperature for up to 1 week.

Two details are worth watching. First, the two minute rest after pouring the hot cream over the chocolate is not optional. It gives the chocolate time to soften before you whisk, which is how you get a smooth ganache instead of a grainy one.

Second, the temperature range for the finished coating is narrow on purpose. Below 88°F the chocolate starts to thicken and the coating looks dull; above 91°F it can lose the shine you just worked for. Keep the thermometer in the bowl and check it often.

If you skip tempering, melt the coating chocolate gently in a double boiler or in short bursts in the microwave and dip as usual. The coating will be softer and less glossy, and it may not snap when you bite it, but the flavor stays the same.

Recipe details

Prep time is 30 minutes and cook time is 10 minutes. The rest is inactive time: 2 hours 15 minutes, most of it chilling. Total time comes to 2 hours 55 minutes, and the batch makes 3 dozen truffles.

Because the batch makes 3 dozen, there is plenty to share. Packed in a small box or a tin, these truffles make a thoughtful homemade gift, and the two espresso beans on top give each one a finished, shop window look. Store them in an airtight container at room temperature for up to 1 week.

FAQs

5-Ingredient Espresso Chocolate Truffles

---

• Total Time: 175 min
• Yield: 3 dozen 1x

Print Recipe

Pin Recipe

Description

5 Ingredient Espresso Chocolate Truffles These 5 Ingredient Espresso Chocolate Truffles are rich, creamy, and caffeinated, which makes them a natural fit for anyone who loves coffee and chocolate together. They are simple enough for a first try at candy making and polished enough to box up as a homemade gift for someone who takes their dessert seriously.

---

Ingredients

Scale 1x2x3x

For the Espresso Chocolate Truffles
2 2/3 cups semi-sweet chocolate, finely chopped, finely chopped
1 cup heavy cream
2 teaspoons espresso powder
6 Tablespoons unsalted butter, cut into small cubes and at room temperature, cut into small cubes and at room temperature

For the Chocolate Coating
2 2/3 cups semi-sweet chocolate, finely chopped, finely chopped
72 espresso beans or coffee beans

---

Instructions

For the Espresso Chocolate Truffles
1-Place chopped chocolate in a medium-sized heatproof: Place chopped chocolate in a medium-sized heatproof bowl and set aside.
2-In a small saucepan over medium heat,: In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat and whisk in the espresso powder.
3-Pour the cream over the chopped chocolate: Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and vigorously whisk until smooth and shiny.
4-Cool to room temperature, then tightly cover: Cool to room temperature, then tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
5-Before you begin rolling your truffles, make: Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
6-Line two large baking sheets with parchment: Line two large baking sheets with parchment paper and set them aside.
7-Scoop out about 3 teaspoons of the: Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
8-In the meantime, you can temper your: In the meantime, you can temper your chocolate.

For the Chocolate Coating
9-Fill a medium pot one-third full with: Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicon spatula. *Do not let the temperature of the chocolate exceed 120°F.
10-Once the chocolate has fully melted, remove: Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
11-Stir in the remaining chocolate, a little: Stir in the remaining chocolate, a little bit at a time, allowing what you’ve added to completely melt before adding more.
12-Set aside and allow the chocolate to: Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
13-Using a fork or candy dipper, dip: Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper lined baking sheet. Top each truffle with two espresso beans.
14-Set aside and allow the chocolate to: Set aside and allow the chocolate to set before serving, about 1 hour.
15-Store in an airtight container, at room: Store in an airtight container, at room temperature, for up to 1 week.

• Prep Time: 30 min
• Cook Time: 10 min
• Method: stovetop

Keywords: 5-Ingredient Espresso Chocolate Truffles