Coffee-Spice White Chocolate Truffles Recipe

Name: Coffee-Spice White Chocolate Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped; 5 teaspoons instant espresso powder; 1 tablespoon ground espresso beans; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground cinnamon; 1/4 cup creme fraiche or sour cream; 1 tablespoon whipping cream; 1 tablespoon coffee liqueur; 1/2 teaspoon vanilla extract; 24 candied violets or whole espresso beans

Servings: persons

1
Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110F.
2
(chocolate will feel warm to touch).
3
Remove from over water.
4
Mix in espresso powder, ground espresso beans and spices.
5
Add creme fraiche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled).
6
Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
7
Line 2 baking sheets with foil.
8
Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet.
9
Freeze truffles until just firm but still malleable, about 15 minutes.
10
Quickly press or roll each mound into irregular ball.
11
Return to freezer on sheet.
12
Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110F.
13
Remove from over water.
14
Drop 1 truffle into chocolate.
15
Using fork, turn to coat.
16
Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl.
17
Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright.
18
Top with 1 candied violet or 1 espresso bean.
19
Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110F.
20
Chill truffles until coating is firm, about 30 minutes.
21
(Can be made 2 weeks ahead.
22
Chill in airtight container.)
23
Let stand 20 minutes at room temperature before serving.

1742

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped, 5 teaspoons instant espresso powder, 1 tablespoon ground espresso beans, 3/4 teaspoon ground nutmeg, and more.

Yes, Coffee-Spice White Chocolate Truffles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coffee-Spice White Chocolate Truffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions