Making truffles is easier than you think! These rich mocha truffles are coated with chocolate and will melt in your mouth.
Why we love this recipe
Truffles make great edible gifts. Think Valentine’s Day, Mother’s Day, Christmas, and anniversaries. Pop them into cupcake liners and put them in a goodie box or bag for a sweet gift.
We love the variation this recipe allows. You can roll them in nuts, or add a dusting of cocoa powder, sea salt, or sprinkles over the top of them while the chocolate is still setting. You can also make boozy truffles by substituting the espresso for Kahlua!
Ingredients you will need
How to Make Mocha Truffles
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F.
- In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until fully combined.
- Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.
- Once the chocolate has set, use a 1 tablespoon cookie scoop to scoop balls onto a parchment-lined baking sheet. Smooth the truffles by rolling them around in your palms.
- Place the truffles in the freezer to chill for 10 minutes.
- Meanwhile, add the chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals, stirring between each interval, until the chocolate is fully melted.
- Dip each truffle one at a time into the melted chocolate and then place it on a parchment-lined baking sheet to set.
- While the chocolate is still wet, add any sprinkles or decoration, if desired. We topped ours with a light sprinkle of sea salt and a drizzle of chocolate
- Allow the chocolate to set fully before enjoying.
Frequently Asked Questions
Store the mocha truffles in an airtight container in the refrigerator for up to 3 days.
Any kind of chocolate can be used in this recipe. Dark and milk chocolate are delicious options!
There you have it, mocha truffles! Wrap them in a cellophane baggy or place them in a cupcake liner if you’re gifting them, or, stash them away to indulge for yourself. We’re not judging.
More Chocolate Lover Recipes
- Chocolate Covered Fruit Truffles
- Homemade Bounty Bars
- Chocolate Cheesecake Brownies
- Chocolate Covered Strawberries
- Chocolate Lasagna
- Marbled Mocha Hot Cocoa Bombs
- Chocolate Peanut Butter Cookies
- Cake Balls
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Mocha Truffles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the Truffles
- ½ cup heavy cream
- 8 ounces semi-sweet chocolate chopped, chips will also work
- 2 Tbsp espresso or strong brewed coffee
- 1 Tbsp butter
- 1 tsp vanilla extract
- ½ tsp sea salt
To Coat
- 8 oz chocolate chopped
- 1 Tbsp coconut oil
Things You’ll Need
Before You Begin
- Any kind of chocolate can be used in this recipe. Dark and milk chocolate are delicious options!
- To make boozy truffles, substitute the espresso for Kahlua.
- If you don’t have sea salt, use ¼ teaspoon of kosher salt.
Instructions
- Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F.
- In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until it is fully combined.
- Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.
- Once the chocolate has set, use a 1 tablespoon cookie scoop to scoop balls onto a parchment lined baking sheet. Smooth the truffles by rolling them around in your palms.
- Place the truffles in the freezer to chill for 10 minutes.
- Meanwhile, add the chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals, stirring between each interval, until the chocolate is fully melted.
- Dip each truffle one at a time into the melted chocolate and then place it on a parchment lined baking sheet to set.
- While the chocolate is still wet, add any sprinkles or decoration, if desired. We topped ours with a light sprinkle of sea salt and a drizzle of chocolate.
- Allow the chocolate to set fully before enjoying.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Amanda Davis
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Suzan says
Can these be frozen and then given as Christmas gifts
Amanda Formaro says
Yes
Anita Wibbert says
For the “chocolate” that is used for the outside layer, what type of chocolate do you use? Semi-sweet chocolate chips, or?
Amanda Formaro says
As stated in the recipe, you can use semisweet chocolate or semisweet chocolate chips.
JB says
The chocolate did not set up for us after 4+ hours. But my daughter wanted to forge ahead so we managed to get a handful of misshapen blobs dipped in chocolate. They taste decent but overall not exactly the homemade truffles of our dreams for grandma’s birthday.
Chris says
First time making truffles. The flavor was great! Recipe directions didn’t really work out too well for me. I didn’t have a cookie scoop, so I used a round metal measuring spoon and rolled in my hand to make balls. I feel like I wasted half the chocolate because it melted very quickly rolling my hands, even after short intermittent ice baths. Also, the filling was set so hard, I doubt even with a cookie scoop I would have been able to scoop balls out of it. I had to scrape at it to get enough to form balls. Maybe candy making just isn’t for me.
kim says
Does this chocolate coating “melt” when handled with warm fingers or will it stay solid?
Jennifer says
I made these as part of my Christmas goody boxes for family and friends.
Whew you can definitely taste the Kahlua &I’m here for it !
I did use Ghardelli bittersweet chocolate because that’s what I had on hand .
This recipe is simple & straight forward, I love all the time saving instructions as well.
Thanks for the great recipe &Happy Holidays !
Lillian Odonnell says
I am not a coffee drinker in fact I don’t like coffee is there any thing else you can us in place to coffee
Thank Tou
Amanda Formaro says
They are mocha truffles because they are made with coffee. You should be able to leave out the espresso and that would give you chocolate truffles. You may need to increase the heavy cream by a tablespoon or two.
Abaashia Adams says
I have made truffles before but never tried ones with espresso and being a coffee lover these were so delicious.Definitely on my next party list of snacks.Thanks soo much Amanda 🤗
Kristen says
I know you mentioned truffles can be stored up to 3 days in the refrigerator and an airtight container. Can these be stored at room temperature in packaging for a candy store? If so, for how long will they last on shelf?
Amanda Formaro says
Since these do not have preservatives in them, I would say no longer than 2-3 days