How do you feel about chocolate truffles? Or bonbons, if you will? Personally, I’m a huge fan of anything chocolate but this particular recipe makes me channel my inner Peggy Bundy (from the old show Married with Children, in case you forgot) and I’m all about it. Today I’m sharing my homemade coffee truffles recipe and I hope you love it as much as I do!

Making chocolate confections have always seemed complicated to me, but this recipe is anything but that. It’s rather simple and as long as you have a double boiler on hand. If not, I highly recommend one. They come in pretty useful and I use mine for cooking much more than I thought I would.

Once the chocolate has been fully melted with the heavy, the refrigerator and freezer will do much of the work for you. One important note is to dust your hands with cocoa powder to prevent hands from sticking to the chilled chocolate once it has been chilled. Other than that, easy peasy!



  • 16 ounces of semi-sweet chocolate chips
  • 3/4 cup of heavy cream
  • 1/4 cup of unsalted butter, softened
  • 2 tablespoons of finely ground coffee powder


  1. Using a double boiler, add the heavy cream and slowly melt the chocolate. Be sure to stir constantly until all of the chocolate is melted
  2. Add the butter and coffee powder and mix until combined
  3. Pour the mixture into a large mixing bowl, then cover with plastic wrap. Refrigerate overnight until the chocolate has set completely
  4. Line a large plate with wax paper
  5. Using cocoa hands, roll the chilled chocolate into small balls and place them slightly separate on the lined plate
  6. Freeze the truffles for 1 hour

Chocolate Coating (optional)


  • 12 ounces of chopped semi-sweet chocolate chips
  • 1 tablespoon of coconut oil


  1. Using a double boiler, melt the chocolate and coconut oil. Remember to stir constantly until the chocolate has completely melted and is blended fully with the coconut oil
  2. Place the truffles into the melted chocolate using a fork or slotted spoon
  3. Place the truffles back onto the parchment lined sheet and refrigerate overnight until the chocolate has completely set

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