Coffee and chocolate come together to make the perfect decadent dessert. These Chocolate Coffee Truffles are sweet, rich and silky.
Coffee and chocolate are a match made in heaven. Coffee enhances the deep rich flavor of chocolate.
Enjoy these vegan truffles with a cup of coffee or hot cocoa.
- Heat a couple of inches of water in a double boiler or a saucepan with the chocolate chips in a heatproof bowl above it. Heat until the chocolate chips are melted. Alternatively, you can microwave the chocolate chips at 30 second intervals.
- Add the coconut milk to the chocolate chips and mix until there are no lumps. Use a fork or whisk if necessary.
- Add powdered instant coffee and salt. Pour into an airtight container. Let cool and refrigerate.
- Roll into balls. Place back in the fridge to harden.
- Roll in cacao powder.
- Store in the fridge to keep solid.
These vegan truffles will last up to 5 days in and airtight container in the fridge or up to 3 months in the freezer.
- Add less instant coffee and taste to see how you like it.
- For easier rolling, dampen your hands.
Other Coffee Recipes
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Chocolate Coffee Truffles
- 2 cups semi-sweet chocolate chips (12 ounce bag)
- ½ cup full fat coconut milk
- 4 teaspoons instant coffee - I used Starbucks medium roast
- Pinch salt
- 2 tablespoons cacao powder or cocoa powder
- Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the chocolate chips in the bowl over medium heat.*
- Stirring constantly, heat chocolate mixture until smooth and melted. Turn off heat.
- Remove both from the heat, and add coconut milk, instant coffee, and salt. Mix until smooth. Place in the fridge or freezer to harden.
- Form into balls. Place back in the fridge or freezer to harden.
- Roll into cacao powder. Store in the fridge.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
**Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.
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