Coffee Chocolate Truffles

I learnt how to make these at the coffee workshop I attended on Tuesday. It’s very simple. The chef suggested using decaf as truffles are served after supper. I’ve never bought decaf so I used the coffee I received at the workshop. It was very strong which kept me wide awake close to midnight.

There are three main types of chocolate truffles: American, European, and Swiss

The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.

The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.

The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into moulds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making. – Wikipedia

The following truffles would be Swiss ones.

What you need:

  • 100ml fresh cream
  • 2T ground coffee
  • 250g milk chocolate (melted)

Options for Dipping:

  • Cocoa powder
  • Melted dark chocolate


  1. Bring cream and coffee to the boil in a saucepan over medium heat.
  2. Remove from stove and pour into a mixing bowl.
  3. Allow to stand for 5 minutes, and then strain the coffee from the cream.
  4. Stirring slowly and constantly, add the melted chocolate to the coffee-infused cream. (Melt chocolate in container that is placed into a pot of boiling water on high).
  5. Stir gently until all the chocolate is combined and the mixture is smooth.
  6. Allow to cool.

Once cooled, use your fingers to shape into little balls. Roll in cocoa powder and or dip in melted chocolate.

I rolled the chocolate in ground pistachio and almonds.

The ones made by the Woolworths chef were half the size of mine.