Coffee Truffles
Smooth, creamy coffee mousse truffles for coffee lovers.
Ingredients
Ingredients
- 4 oz cream cheese softened (or coconut butter for dairy free)
- 2 tbsp unsalted butter softened (or additional coconut butter)
- 3 tbsp powdered sugar or powdered erythritol
- 1/2 tsp instant coffee granules
- 3 oz semisweet chocolate chips or chopped chocolate melted
- 1/4 cup unsweetened cocoa powder or powdered sugar for rolling (optional)
Instructions
- Let the cream cheese and butter sit at room temperature until softened and easy to press with a fingertip.
- In a medium mixing bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy, with no visible lumps.
- Add the powdered sugar and instant coffee to the bowl. Beat again until the mixture is thick, smooth, and the coffee is fully dissolved. Scrape down the sides of the bowl as needed.
- Place the chocolate chips in a microwave safe bowl. Microwave in 20 second bursts, stirring between each, until just melted and smooth. Allow the melted chocolate to cool for 1 to 2 minutes so it is warm but not hot.
- Pour the melted chocolate into the coffee cream cheese mixture. Beat on low speed until fully combined and the mixture looks satin smooth and slightly thickened.
- Cover the bowl and refrigerate for about 1 hour, or until the mixture is firm enough to scoop and roll without sticking heavily to your hands.
- Line a baking sheet or plate with parchment paper. Use a small spoon or 1 tablespoon scoop to portion the chilled mixture into 14 even mounds onto the parchment.
- Roll each mound quickly between your palms to form smooth truffle balls and place them back on the parchment lined sheet.
- If desired, place the cocoa powder or powdered sugar in a shallow bowl. Roll each truffle in the coating until fully covered, then return to the parchment.
- Refrigerate the finished truffles for at least 15 minutes to firm up before serving. Store leftovers covered in the refrigerator until ready to eat.
Notes
- You can use coconut butter instead of cream cheese and butter for a dairy free version with a slightly firmer texture.
- For a stronger coffee flavor, increase the instant coffee to 3/4 teaspoon.
- If the mixture is too soft to roll after chilling, refrigerate for an additional 15 to 20 minutes.
- For a chocolate shell, dip the chilled truffles in additional melted chocolate instead of rolling in cocoa or powdered sugar.
- Store truffles in an airtight container in the refrigerator for up to 7 days.
- For a stronger coffee flavor, increase the instant coffee to 3/4 teaspoon.
- If the mixture is too soft to roll after chilling, refrigerate for an additional 15 to 20 minutes.
- For a chocolate shell, dip the chilled truffles in additional melted chocolate instead of rolling in cocoa or powdered sugar.
- Store truffles in an airtight container in the refrigerator for up to 7 days.