Make Ahead

Mocha Truffles

December 21, 2013
2 Ratings
  • Makes about 35-50 truffles
Author Notes

If I was sent to a desert (dessert hahah) island and could only bring one chocolate dessert, I think I'd choose this one. Decadent chocolate and coffee flavour mesh together in this super easy recipe. I used Cyprus coffee, but you can use any type of coffee you wish. —christina@afroditeskitchen

What You'll Need
  • 226 grams finely chopped dark chocolate
  • 1 cup whipped cream
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon vanilla
  • 2 teaspoons Cyprus coffee (any type of coffee is OK)
  • a pinch of salt
  1. Prepare your coffee.
  2. Put the chocolate, coffee, salt in a bowl.
  3. Gently heat the heavy cream bringing it to a very light simmer.
  4. Add the cream, vanilla and 2 tsps of coffee to the chocolate and stir it so the mixture becomes smooth.
  5. Let the mixture completely cool. Let it cool outside the fridge for about 30 minutes, then place it in the fridge, until the texture becomes like a thick spread.
  6. With a teaspoon, take a little spoonful of the ganache, shape into a ball and roll in cocoa
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1 Review

hannah December 12, 2015
Hi, the mocha truffles are lovely! The directions however were a little confusing- the butter wasn't mentioned so I just added to the cream. Turned out great, very tasty!