Espresso Chocolate Truffles Recipe

Need the perfect after-dinner treat that has the coffee kick of an espresso? Then this recipe is for Espresso Chocolate Truffles are the one for you. These rich ganache truffles are infused with fresh ground espresso coffee as well as a shot of Amarula Cream Liquor. Similar to other cream liquors but with a slightly fruity edge that will give a lovely depth paired with the coffee and dark chocolate.

Espresso Chocolate Truffles, Cut in Half in a Cup -

Rolling the truffles are made easier with some disposable food gloves, making it a cleaner job! Just make sure they are powder-free as you won’t want that transferring to the ganache! I went for a little sprinkle of some edible glitter to finish these bad boys, but if you want even more of a coffee hit, you could sprinkle so freshly ground coffee on the top of them.

Make sure the coffee you use for the ganache is the best you can get your hands on as the flavour will shine through the finished truffles. There’s plenty of great small roasteries now, so check out what’s on offer and get experimenting with different origins and roast levels, good excuse for more truffle eating!

Glitter Espresso Chocolate Truffles -

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Espresso Chocolate Truffles, Cut in Half in a Cup -

Espresso Chocolate Truffles Recipe

  • Author: foodnerd4life
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 24 truffles 1x


Makes 24 Truffles



For DecoratingĀ 


  1. In a large pan, pour in the cream with the coffee grounds, bring the cream to the boil. While heating put the chocolate and Amarula Cream Liquor in a glass bowl.
  2. Once the cream has come to the boil, take off the heat and leave for 5 minutes for the coffee to infuse. Strain through a fine sieve over the chocolate. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, cover with cling film. Leave to set. If you put the mixture in the fridge, then it will become too hard to roll.
  3. I use food-grade disposable gloves to roll the truffles, means you won’t be covering the whole kitchen in chocolate prints.
  4. Cover a work surface with parchment paper, using teaspoons of the mixture, roll the ganache into even balls. Repeat until all the mixture is rolled.
  5. Melt the remaining chocolate, using a fork, dip a truffle a time, letting the excess dribble off before placing the coated truffle on the parchment. Top each truffle with a pinch of edible glitter for a flourish, leave to set before tucking in!
  • Category: Chocolate, Truffles
  • Method: Confectionery

Espresso Chocolate Truffles in a Pile


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