Chocolate and Coffee Truffles Recipe

Name: Chocolate and Coffee Truffles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: British
Ingredients: 1 Espresso Intenso Pod; 40ml Double Cream; 65g Milk Chocolate; 5g Unsalted Butter at Room Temperature; 10g Spoon Dark Cocoa Powder for Rolling; Optional: Crushed Nuts or Cocoa Powder

Decadent and delicious, this chocolate and coffee truffle recipe is a brilliantly creative way of using our Espresso Intenso pod coffee. Perfect for gift giving occasions or as a little treat for yourself, give it a try today!

What are chocolate and coffee truffles?

It may surprise you to learn that truffles are named after the mushrooms of the same name because they look similar! Typically, truffles are coated in nuts to give them a similar lumpy texture as the mushrooms too. Our coffee chocolate truffles are a twist on the classically delicious chocolate – made with our iconic coffee.

Prep Time: 10 minutes
Make Time: 10 minutes
Difficulty: Easy
Yield: 5 serving

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Ingredients

1 Espresso Intenso Pod
40ml Double Cream
65g Milk Chocolate
5g Unsalted Butter at Room Temperature
10g Spoon Dark Cocoa Powder for Rolling
Optional: Crushed Nuts or Cocoa Powder

Equipment

A pan
A bowl
Dolce Gusto coffee pod machine

Pods Used

Each serving typically contains

of an adult's Reference Intake (RI)*

*Reference intake of an average adult (8400kJ/2000kcal)
Does not include optional ingredients

How to make coffee chocolate truffles

Making coffee chocolate truffles may sound complex, but it’s actually surprisingly easy! Follow the steps below to prepare a tasty treat:

Make your espresso shot and set aside for a moment
Put the cream in a pan over a medium heat and bring it to the boil.
Break the chocolate into a bowl and pour over the hot cream. Leave it for 30 seconds then stir until all the chocolate is melted*.
Add the coffee snd mix.
Add the butter.
Keep stirring the mixture until all is well incorporated.
Place the mixture in the fridge for four to five hours.
Take the mixture out of the fridge and scoop a walnut-sized amount into your hands and roll into a ball shape. Do this as fast as you can, you don’t want the chocolate to melt.
Finally roll the ball into crushed nuts, cocoa powder, or whatever decoration takes your fancy.

Note: *If the chocolate doesn’t fully melt, put the mixture in a large, shallow pan of water over a gentle heat for a few minutes. Stir. Then follow from step 4.

Lasts for 10 days when refrigerated or by your cream’s expiry date.