Ingredients
Scale
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1/2 cup coffee grounds, finely ground
- 1/4 cup unsweetened cocoa powder for rolling
- 1 teaspoon vanilla extract
- 1 teaspoon agar-agar (optional)
Instructions
- Begin by placing your chopped dark chocolate in a heat-proof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (not boil).
- Once simmering, pour it over the chocolate and let it sit for about 2 minutes to soften.
- Gently fold in your finely ground coffee until completely combined.
- If desired, add in a splash of vanilla extract now.
- Stir until everything is well blended.
- Cover your bowl with plastic wrap or a clean kitchen towel and pop it into the refrigerator for at least two hours or until firm enough to scoop.
- Use a small cookie scoop or tablespoon to portion out equal amounts onto parchment paper.
- Roll each piece between your palms to form little balls.
- Roll each truffle in unsweetened cocoa powder until well coated.
- Place them back on parchment paper once done.
- Garnish with freshly grated chocolate or additional coffee grounds before serving.
Notes
Store truffles in an airtight container.
Enjoy them cold; no reheating needed.
Pair with a cup of coffee.
Use high-quality chocolate for richness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Chill
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 5mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg