Coffee truffles so good you can eat them in one bite. The recipe I want to tell you about today is that of a simple and quick treat, no baking and no effort. Small coffee balls coated in dark chocolate. These sweets are perfect for an after-dinner dessert, to offer to family and friends or, simply, to satisfy a sudden craving for something sweet. With coffee don’t miss also the Coffee and chocolate pound cake and the Cold coffee cupcakes recipes. Prepare them in advance and in a few minutes you’ll have ready a special dessert to win over family and friends. And if coffee is not for you you can simply omit it or replace it with 2–3 teaspoons of chocolate cream or Nutella. Let’s go to the kitchen and prepare together irresistible Chocolate and Coffee Truffles
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 26 pieces
- Cuisine: Italian
- Energy 139.08 (Kcal)
- Carbohydrates 9.44 (g) of which sugars 2.36 (g)
- Proteins 2.01 (g)
- Fat 10.81 (g) of which saturated 6.04 (g)of which unsaturated 1.17 (g)
- Fibers 1.93 (g)
- Sodium 30.45 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Truffles
- 8.8 oz mascarpone
- 1 espresso cup coffee
- 3 tbsp powdered sugar
- 2/3 cup dry cookies
- 4.2 oz dark chocolate
How to make Coffee Truffles
Crumble the cookies in a food processor or simply put them in a resealable plastic bag and crush them with a meat mallet. Place the mascarpone, the crumbled cookies and the coffee in a bowl. Add 3 tablespoons of powdered sugar and mix with a spatula to combine all the ingredients.
With slightly damp hands form small balls the size of a cherry. Arrange them on a plate or tray and let them firm up in the fridge for one hour. Melt the dark chocolate, cut into small pieces, in a bain-marie.
Using 2 teaspoons dip the balls one at a time into the melted chocolate and then let them firm up on a tray lined with aluminum foil or parchment paper. Once the chocolate has set at room temperature you can place them on a serving tray or put them in small paper cups.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can replace the mascarpone with a spreadable fresh cheese like Philadelphia or with ricotta.
The coffee and chocolate truffles keep for 4-5 days in a container kept in a cool place.
Don’t miss also the recipe for the Chocolate salami
