Now that I found the good amount of ingredients I can start thinking about other versions by adding for example orange zest, liquor, dried nuts, shaved coconut, lime… So many ideas for the future!
Coffee Chocolate Truffle Recipe
I melted the chocolate a day in advance and let it chill and set in the fridge overnight just because I hadn’t found the time to that day to finish the recipe. So the next morning I took the chocolate out of the fridge again, let it sit at room temperature for about half an hour and then started rolling it into balls. Perfect.
Love these chocolate truffles? Then also check out my homemade butter cream truffles!
- 5,5 oz dark chocolate (155 g)
- 3 tbsp cream (45 g)
- 1 tsp vegetable oil
- 2 tsp brown sugar
- 1 tsp instant coffee powder
- 1 tbsp cocoa powder sweetened
- Break or chop the dark chocolate up into smaller chunks. Add them together with the heavy cream, the brown sugar, a tiny pinch of salt, the vegetable oil and the instant coffee powder to a medium mixing bowl.
- Place this over a saucepan filled with water, creating a double boiler. Place the pan over high heat. The chocolate will start to melt slowly. Stir the mixture well until smooth and glossy.
- Let the melted chocolate simmer for another 5 minutes to make the brown sugar melt. Once that is done, take the pan and the bowl off the heat. Scrape down the sides with a rubber spatula. Let the melted chocolate cool down fully. Then cover it with a piece of cling film.
- Place the chocolate in the fridge for at least an hour until nearly set and quite firm. You should be able to scoop out little balls with a teaspoon.
- Divide the chocolate into even portions and roll them into neat little balls. If the chocolate becomes too sticky, put it back in the fridge for a couple of minutes.
- Pour the cocoa powder in a deep plate and add the chocolate truffles. Coat them evenly and place them on a clean plate.
- Chill the truffles in the fridge for another 15 minutes. Serve cold.