Christmas Coffee Truffles, heavenly chocolates made with quality dark & milk chocolate, double cream and barista style instant coffee. Watch your friends’ amazement when you tell them you made these!
Christmas is a time of giving and what better way to show your loved ones how much you appreciate them than by making them something home made and delicious like these Christmas Coffee Truffles?
It’s easy to walk into a shop and buy a box of chocolates but spending a few hours making some, will show how much you really care! I made these truffles with the help of the Thermapen 4 Digital Thermometer as the last thing you want to do when making chocolates is to overheat your chocolate or you’ll end up with muddy finish to them.
The Thermapen 4 Digital Thermometer is the UK’s number 1 selling food thermometer and I have to say I do love it. I was even telling the owner of my local kitchen shop about the Thermapen the other day when I went into buy my petite four cases.
The features I love are that the temperature probe can be angled so that you can keep you hand away from any heat, it lights up automatically in dim light, the display reads the right way up whichever way you hold it and it reads the temperature in just 2 seconds.
But that’s not all it also has a built in sleep mode and wakes up as soon as you pick it up plus it’s waterproof so doesn’t mind being splashed. If you know a keen cook then I couldn’t think of a better present for them this Christmas along with my truffles of course!
Recently I gave my sister some of my Christmas Coffee Truffles in a box which I’d given a makeover with some gold paper and she thought they were from a shop until I explained! The rest stayed in our fridge and the family couldn’t stop singing their praises as coffee really elevates and intensifies the taste of chocolate and my daughter said they were the best chocolates she had ever had.
More Christmas foodie gift inspiration:
- Rocky Road Fudge – Fab Food 4 All
- Cranberry and Pistachio Nougat – Supper in the Suburbs
- Baileys, Pistachio & Cranberry Fudge – Foodie Quine
- Easy 2 Ingredient Chocolate Fudge – Eats Amazing
- Festive Chocolate Christmas Trees – Family, Friends Food
- Chocolate Coated Caramel Brazils– Tin and Thyme
- Gluten Free Snowflake Cookies – The Hedge Combers
- Chilli Honey Marshmallows – Fuss Free Flavours
- Les Mendiants – Croque Maman
- Slow Cooker Apple Butter & other edible gifts – Recipes from a Pantry
- Home-made Edible Gifts – Munchies and Munchkins
Why not pin for later?
NB: This is a commissioned post for Electronic Temperature Instruments, all opinions are my own.
Christmas Coffee Truffles
- For ganache:
- 150 g 72% Dark chocolate finely chopped
- 150 g Milk chocolate good quality, finely chopped
- 120 mls Double cream
- 4 tsp Barista style instant coffee I used Americano
- For coating/decoration:
- 170 g 72% Dark chocolate broken into small pieces
- Sugar paste holly leaves & berries
- Pour double cream into a saucepan along with the coffee bring to a simmer and then remove from heat.
- Add the chopped chocolate and stir until melted.
- Transfer to a glass bowl and allow to cool before putting in the fridge for 2 hrs to set.
- Prepare a baking tray with a sheet of baking parchment.
- Use a melon baller (smaller end) to scoop out orbs of ganache or use a teaspoon to scoop out equal sized spoonfuls and roll into balls with your hands (disposable vinyl gloves are great for this plus handling the chocolates generally). Place the truffles onto the parchment.
- Place the tray of truffles in the fridge overnight (or allow to cool for several hours).
- Melt the rest of dark chocolate over a pan of simmering water and take off the heat when it reaches a temperature between 46 – 49°C (test using a Thermapen thermometer). This will ensure you don't overheat the chocolate and it will have the perfect viscosity for coating.
- Next push a truffle onto the end of a cocktail stick and hold over the bowl, spoon the melted chocolate over it, turning as you go.
- Finish off by wiping the base of the truffle against the edge of the bowl to remove excess chocolate.
- Use a fork (a cake fork is good) to lift the truffle off the cocktail stick and then lower onto the parchment using the cocktail stick to leaver the truffle gently off the fork.
- Using tweezers (sterilised) pick up the holly leaves and berries and place on the truffles before the chocolate sets.
- Repeat this process until all the truffles are coated, heating up the chocolate and testing the temperature as necessary.
- Place the truffles once set into petit four cases.
- Store in the fridge and eat within 3 days.
- Give to friends and family a watch their amazement when you tell them you made them:-)