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.
Other truffles to try are my 2 Ingredient Pecan Truffles recipe, Chocolate Truffles with Peppermint, and Chocolate Coffee Truffles.
Wash them down with some Carbonated Coffee, Dark Chocolate Milk Tea or Thai Cold Brew Coffee.
Another recipe to try is my Non-Dairy Coffee Ice Cream recipe.
🧾 Ingredients
This is an overview of the ingredients. To see the complete list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Chocolate: I used semi-sweet chocolate chips. You could also use dark chocolate baking chunks.
- Coconut milk: Adds a rich creamy flavor. Light coconut milk will be too thin, so I don't recommend it.
- Instant coffee: Adds the coffee flavor. Instant espresso will also work.
- Salt: Enhances sweetness.
- Cacao powder (or cocoa powder): Adds a chocolaty flavor.
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🔪 Instructions
- 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.
🥡 Storage
These vegan truffles will last up to 5 days in an airtight container in the fridge or up to 3 months in the freezer.
💭 Tips
- Add less instant coffee and taste to see how you like it.
- For easier rolling, dampen your hands.
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Chocolate Coffee Truffles
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
*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 trying 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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