Description
There’s something magical about the moment when rich chocolate meets bold coffee and buttery toffee. These Coffee Toffee Truffles transform your kitchen into an artisan chocolatier’s workshop, filling the air with the most intoxicating aromas
Ingredients
Base Truffle Mixture
- 8 oz dark chocolate (70% cocoa), finely chopped
- ½ cup heavy cream
- 2 tablespoons strong espresso or coffee, cooled
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Toffee Elements
- ¾ cup toffee bits (such as Heath or homemade)
- 2 tablespoons finely ground coffee beans
Coating Options
- ¾ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ¼ cup finely chopped toasted nuts (optional)
Instructions
Place your finely chopped dark chocolate in a medium heatproof bowl. The smaller the pieces, the more evenly your chocolate will melt, creating that silky-smooth ganache base. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer – you’ll see tiny bubbles forming around the edges. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes, allowing the heat to gently melt the chocolate.
Whisk the chocolate and cream mixture from the center outward in small circles, gradually incorporating until completely smooth and glossy. This technique prevents the ganache from breaking and ensures a perfectly emulsified texture. Stir in the cooled espresso, vanilla extract, and sea salt until fully combined. The coffee should enhance the chocolate without overpowering it.
While the ganache is still slightly warm, whisk in the room temperature butter until it melts completely and creates an even silkier texture. Fold in ½ cup of the toffee bits and the ground coffee beans, reserving the remaining toffee for later. The mixture should be glossy and aromatic, with visible toffee pieces throughout.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 3 hours or until the mixture is firm enough to scoop but not rock-hard. The perfect consistency feels similar to softened butter – firm yet yielding.
Using a small cookie scoop or teaspoon, portion the chilled ganache into roughly 1-inch pieces. Roll each portion between your palms to create irregular, rustic spheres – perfect uniformity isn’t the goal here. Work quickly, as the warmth from your hands will soften the mixture. Place the shaped truffles on a parchment-lined baking sheet.
Set up three shallow bowls with your coating options: cocoa powder, powdered sugar, and chopped nuts if using. Roll each truffle in your preferred coating, or create variety by using different coatings for different truffles. Gently press any remaining toffee bits onto the surface for extra texture and visual appeal.
Nutrition
- Calories: 85 calories