Chocolate Espresso Truffles Recipe
These rich and decadent Chocolate Espresso Truffles combine the intense flavors of dark chocolate and espresso to create a perfect bite-sized treat. Made with sweetened condensed milk, cocoa, and espresso powder, these truffles offer a smooth, creamy texture and a delightful balance of sweetness and slight bitterness. Rolled in chocolate sprinkles, cocoa powder, or nuts, and optionally topped with coffee beans or cookie crumbles, these truffles make a sophisticated and irresistible dessert or gift.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 12 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Ingredients
Scale
Chocolate Espresso Truffle Base
- 2 tablespoons butter (plus extra for greasing and handling)
- 14 oz can sweetened condensed milk
- 2 teaspoons espresso powder
- ⅓ cup unsweetened cocoa powder
Coatings and Decorations
- ½ cup chocolate sprinkles for decorating (or melted chocolate: about 3 cups good quality chocolate chips or chopped chocolate for 12 truffles)
- Optional: coffee beans, Oreo cookie crumbles, powdered sugar, cocoa powder, finely chopped nuts, toasted or sweetened coconut
- Sea salt, optional, for sprinkling
Instructions
- Prepare the pan: Grease a pan or bowl with butter and set aside to prevent sticking of the truffle mixture.
- Melt butter and combine: In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk and mix together well.
- Add dry ingredients and cook: Stir in the cocoa powder and espresso powder. Reduce heat to medium-low and stir constantly until the chocolate is melted and the mixture becomes smooth, thick, and glossy, about 10 to 15 minutes. The mixture is ready when running a spoon through the center leaves a gap that takes a few seconds to fill back in.
- Cool the mixture: Pour the thickened mixture into the prepared pan or bowl. Cover tightly with plastic wrap. Refrigerate until fully cooled and set, for at least 2 hours or overnight.
- Form truffle balls: Once set, scoop the mixture using a small tablespoon cookie scoop or pinch off portions, then roll into 12 small balls with your hands. Applying a small amount of butter on your hands can help prevent sticking. Place the formed balls in the fridge or freezer to keep cold before coating.
- Prepare coating area: Line a pan with parchment or wax paper for decorating. If using melted chocolate for coating, melt chocolate chips/chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring well between intervals until smooth.
- Coat the truffles: Dip each cold truffle ball into the melted chocolate using a fork, shake off excess, and place on the prepared pan. While the chocolate is still wet, add decorations like sprinkles, coffee beans, cookie crumbles, or a pinch of sea salt.
- Set the coating: Place coated truffles in the refrigerator for 15 minutes to allow the chocolate coating to harden completely.
Notes
- Store chocolate truffles at room temperature in an airtight container for a few days, or refrigerate for up to 2 weeks.
- If refrigerated, allow truffles to come to room temperature before serving for best texture and flavor.
- Truffles can be frozen and thawed later; freeze individually on a tray and then transfer to an airtight container.
- For varied coatings, experiment with powdered sugar, cocoa powder, chopped nuts, toasted coconut, or different chocolate coatings.
- Make sure to keep the truffle mixture cold while shaping and coating to maintain the best texture.
Keywords: chocolate espresso truffles, chocolate truffles, espresso desserts, easy chocolate recipe, homemade truffles, no bake dessert
Find it online: https://topreci.com/chocolate-espresso-truffles-recipe/
