Cappuccino Truffles

I LOVE truffles. They are bite sized, simple to make and are always a huge hit at any gathering. I made these for the first time recently and everyone was raving about them! They are a definite repeat!



Makes: 25-30 truffles

Prep Time: 2 - 2 1/2 hours total

  • 1 cup heavy cream

  • 4 scoops instant coffee (4 heaping tsp)

  • 16 oz semi-sweet dark chocolate

  • dipping chocolate (either melting wafers or more dark chocolate chips)

  • Optional: white chocolate chips for drizzling on top


Put chocolate into a large mixing bowl and set aside.

Heat heavy cream in a small pot. Bring just to a boil and turn off heat and add your instant coffee. Give it a good stir to make sure it fully dissolves.

Pour hot cream over chocolate and let sit for 2 minutes. Stir until all of the chocolate has melted and is smooth. Cover the bowl and refrigerate for 1 1/2 - 2 hours, until firm.

Line a baking sheet with wax paper, parchment paper or a silicone baking mat. Once firm, remove from fridge and use a spoon to scoop out small amounts and roll into balls and place on prepared pan. You will have to wash your hands from time to time since the mixture melts quickly. Once you have rolled all of the mixture, place the sheet in the freezer for about 30 minutes.

Melt your chocolate chips or melting wafers in the microwave in 30 second increments or in a double boiler. Dip each frozen ball in the melted chocolate, making sure to wipe excess from the bottom and place back on the baking sheet. If you are drizzling with white chocolate you can melt that as well and drizzle it on before placing the sheet back in the refrigerator for 15 minutes.


Recipe from Written Reality