These Chocolate Espresso Truffles Are Love at First Bite


Boy, do these go quick—which is why we devised a recipe that gives you four dozen truffles.

Espresso and Chocolate Truffles
Photo: Hector Sanchez
Hands On Time:
1 hrs
Total Time:
5 hrs 45 mins
48 truffles

Don't let the total time in this recipe for homemade truffles turn you off: Most of it is hours spent letting your chocolate mixture cool and harden in the refrigerator. In reality, these homemade chocolate espresso truffles are a snap to prepare. Intense bites of coffee, two types of chocolate plus cocoa powder, and an optional splash of coffee liqueur give these treats a sophisticated, not-too-sweet taste you're sure to love. Store finished truffles in the fridge and bring them to room temperature before serving. P.S. These make a great homemade gift, too.


  • 1 cup heavy cream

  • 1 teaspoon instant espresso powder

  • ½ pound semisweet chocolate, chopped

  • ½ pound bittersweet chocolate, chopped

  • 1 tablespoon coffee liqueur (optional)

  • 1 teaspoon pure vanilla extract

  • 1 cup unsweetened cocoa powder


  1. In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.

  2. Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.

  3. Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.

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