I’m blending two of my all-time favourite indulgences into one decadent treat: Espresso Martini Chocolate Truffles. If you’re a fan of the bold, rich flavours of an espresso martini, and can’t resist the silky smoothness of dark chocolate, then buckle up. These truffles are the ultimate fusion of coffee, chocolate, and a cheeky splash of Tia Maria, coffee liqueur —perfect for your next grown-up dessert moment or when you need a sweet pick-me-up.
Whether you’re a seasoned chocoholic or new to homemade truffles, this recipe is for anyone who loves to take their taste buds on an adventure. It’s easy to make, but each bite delivers a burst of indulgent flavours that will have you coming back for more.
Fresh coffee helps to marry the chocolate and the coffee liqueur, I used the delicious Extract Coffee Cast Iron Coffee which are roasted in Bristol by my neighbour! The coffee has big chocolatey flavours and a subtle cherry-like finish. You can pick a coffee that you like for the ganache, I like to use a strong espresso bean to let the flavour come through the truffles along with the coffee liqueur. I decorated the truffles with a drizzle of white chocolate like the foam on the top of an espresso martini. And of course, it wouldn’t be an espresso martini without being finished with coffee beans, so found some cute chocolate coffee beans to top the truffles.
I used disposable food gloves for rolling the mixture. Trust me from experience you will want them or spend weeks finding chocolatey fingerprints all over your kitchen and sink from trying to wash your hands every couple of truffle rolls.
Equipment You'll Need
Espresso Martini Chocolate Truffles Recipe
- Total Time: 35 minutes
- Yield: 30 Truffles 1x
Description
Makes about 30 Truffles
Ingredients
For the Truffles –
- 335ml Double Cream
- 30g Freshly Ground Coffee
- 50ml Tia Maria Coffee Liqueur
- 440g Dark Chocolate
For Coating and Decorating –
Instructions
- In a large pan, pour in the cream with the freshly ground coffee and gently heat the cream. Slowly bring the cream to a boil. While heating put the chocolate and Tia Maria in a glass bowl.
- Once the cream has come to a boil, take off the heat and leave for 5 minutes for the flavours to infuse. Pour the warm cream over the chocolate and Tia Maria, through a fine sieve lined with a cheesecloth to filter out the coffee grounds. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, and cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints.
- Gently melt the second lot of chocolate drops in a bain marie for coating the truffles.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. Chill to firm up the ganache.
- Drop a ball at a time into the melted chocolate and coat, fish the truffle out with a truffle fork or dinner fork, place it back onto the parchment-lined tray, and return to the fridge to chill the coating.
- Drizzle the melted white chocolate to decorate the surface of the truffles and decorate with a chocolate coffee bean.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Truffles
- Cuisine: American
Love Coffee? How about trying these recipes too –
- Espresso Martini Cupcakes Recipe
- Vietnamese Coffee Rice Pudding Recipe
- Vietnamese Coffee Truffles Recipe
- Triple Chocolate Baked Doughnuts Recipe
- Tiramisu Cookies Recipe
- Tiramisu Brownies Recipe
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