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5 from 2 votes

Chocolate Coffee Truffles

These Chocolate Coffee Truffles use dark chocolate and bulletproof coffee for an elevated taste. They are little spheres of chocolate and coffee happiness. Mocha lovers unite.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Author: Kim Beaulieu


  • 1/2 cup heavy cream
  • 2 teaspoons Bulletproof coffee
  • 8 ounces dark chocolate shaved or chopped
  • 1/4 cup good quality cocoa powder


  • In a small heavy saucepan combine heavy cream and coffee. Cook over medium heat until the milk starts to bubble up around the outside edges. Remove from heat and let the coffee steep for about 10 to 20 minutes. Strain cream with a sieve to remove grounds. Transfer the heavy cream to a clean small heavy saucepan and heat it back up just until it starts to bubble up. You don't want it to boil or scald.
  • Add the chocolate to a medium size bowl and slowly pour the warm heavy cream over top. Let the mixture sit for 1 minute. Whisk until smooth.
  • Pour the mixture into a small baking dish and place in the freezer for 20 minutes. Remove and use a tablespoon to scoop out small mounds. Roll each mound into a tiny ball. Set each one on a parchment lined cookie sheet. If they start to melt place them back in the freezer for a few minutes. It's easier to work with when cold.
  • Place the truffles in the fridge for 10 minutes.
  • Add cocoa powder to a small bowl.
  • Remove truffles from the fridge and drop them into the cocoa powder, roll them around to coat all sides.
  • Place in a glass storage container. Store in fridge.
  • Serve with a big old chocolate and coffee loving smile!


Adapted from Martha Stewart's Easy Cardamom-Orange Chocolate Truffles