Easy Coffee Truffles combine the richness of dark chocolate with the aromatic kick of coffee, creating a decadent, melt-in-your-mouth treat.

90 ml (⅓ cup + 2 tsp) thickened/whipping cream

200 g (7 oz) dark cooking chocolate (40% cocoa solids) – finely chopped

1 tablespoon instant coffee granules

Coating:

125 g (4.5 oz) milk cooking chocolate

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Line a small, flat dish (about 13 x 18 cm or 7 x 5 inches) with non-stick baking paper. Set aside.
Pour the cream into a small saucepan and heat it over low heat until it reaches just below boiling point.
Remove the saucepan from heat and add the chopped dark chocolate and instant coffee. Stir until smooth and the chocolate has melted.
Pour the mixture into the prepared dish and refrigerate for about 2 hours until it firms up enough to roll into balls.
Once chilled, scoop about 3 teaspoons of the mixture and roll them into balls. If needed, let the mixture sit for 5-10 minutes to soften.
Place the truffles on a lined baking tray and refrigerate for at least 30 minutes to firm up further.
Melt the milk chocolate using the double boiler method. Let the chocolate cool for 15 minutes.
Dip each truffle into the melted milk chocolate, using two forks to coat fully. Let excess chocolate drip off before placing the truffle back on the tray.
Refrigerate for 30 minutes to set the chocolate coating.
Optional: Drizzle leftover melted chocolate over the truffles for decoration.
Store in an airtight container in the fridge for up to one week.

For a stronger coffee flavor, use espresso powder instead of instant coffee granules.

Experiment with dark chocolate for the coating for a richer taste.

Roll the truffles in finely chopped nuts for added texture and flavor.

Add a splash of Baileys or Kahlúa to the chocolate-coffee mixture for an adult twist.