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Decadent Dark Chocolate Espresso Truffles with a Velvety Ganache Filling

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Indulge in rich dark chocolate truffles infused with bold espresso and a velvety ganache filling, perfect for any occasion.

Ingredients

Scale
  • 8 oz (225 g) high-quality dark chocolate (70% cocoa or higher), chopped
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon instant espresso powder
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • Cocoa powder, for dusting
  • Chocolate shavings or finely chopped nuts (optional, for coating)

Instructions

  1. Chop the Dark Chocolate: Begin by chopping the dark chocolate into small, even pieces and place it in a heatproof bowl.
  2. Simmer the Cream: In a saucepan, combine the heavy cream, instant espresso powder, and sea salt. Place the saucepan over medium heat and gently bring the mixture to a simmer, stirring occasionally.
  3. Melt the Chocolate: Once the cream is simmering, remove it from the heat and pour it over the chopped chocolate in the heatproof bowl. Allow it to sit for about 2-3 minutes.
  4. Blend into Ganache: Using a whisk, gently stir the chocolate and cream mixture until it becomes smooth. Add the unsalted butter and vanilla extract, stirring until combined.
  5. Cool the Ganache: Allow the ganache to cool to room temperature, then cover with plastic wrap and refrigerate for about 2 hours.
  6. Scoop and Shape: Once the ganache has set, use a small cookie scoop to portion out small amounts and roll into balls.
  7. Dust with Cocoa: Spread cocoa powder on a plate, and roll the truffles to coat them completely.
  8. Final Refrigeration: Place the finished truffles on a parchment-lined baking sheet, refrigerate again for about 30 minutes.

Notes

For a variation, you can add orange zest or use different coatings like coconut.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/dark-chocolate-espresso-truffles-velvety-ganache-filling/

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