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 homemade 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 care!
I made these truffles with the help of the Thermapen 4 Digital Thermometer the last thing you want to do when making chocolates is to overheat your chocolate or you’ll end up with a muddy finish.
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 to buy my petite four cases.
The features I love are that the temperature probe can be angled so that you can keep your 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 elevates and intensifies the taste of the chocolate. My daughter said they were the best chocolates she had ever had.
More Christmas Foodie Gift Ideas
- Rocky Road Fudge – Fab Food 4 All
- Easy Christmas Jam – 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
- Home-made Edible Gifts – Munchies and Munchkins
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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NB: This is a commissioned post for Electronic Temperature Instruments, all opinions are my own.
Christmas Coffee Truffles
Ingredients
For the 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 the coating/decoration
- 170 g 72% Dark chocolate broken into small pieces
- Sugar paste holly leaves & berries
Instructions
- 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 lever 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:-)
Made With Pink
Oh these are just too cute! I love my pink thermapen. I’ve herd they make an instant read one as well. I do find my original one is a bit slow to read sometimes, but overall I love it.
Camilla
Thank you:-) This one takes 3 second readings so is super fast:-)
Lindsey Stuart
These truffles are the cutest little festive bakes i have seen!
I would love to be able to make them
thankyou for sharing with us
Camilla
Thank you so much Lindsey, they are easy to make but just require a steady hand and patience;-)
Helen @ Fuss Free Flavours
I love my Thermapen, and realized just how much I’d managed to overcook a turkey yesterday!
Lovely truffles, far too good to wait until Christmas!
Camilla
Thanks Helen:-) The Thermapen is great and saw it again on TV this morning, this time being used my Rick Stein on a whole fish he was frying, before that it was on GBBO, I’m not surprised it’s getting such notoriety:-)
Bintu | Recipes From A Pantry
Great photo Camilla. might try this with my kiddoes and my own Thermapen.
Camilla
Thank you Bintu:-)
Kavey
Lovely and even, they look so perfect, Camilla!
Camilla
Aaw, thanks Kavey:-)
Jemma @ Celery and Cupcakes
These look so cute Camilla and the finish is very professional. Thank you for including my recipe in the roundup.
Camilla
Thank you so much Jemma:-)
Dom
nooooooo! too soon… but yes please, they look divine!
Camilla
Did you say that to John Lewis and all the other companies that brought out their Christmas ads today Dom. I’m just keeping up with the Jones’s LOL:-) Thanks they were out of this world;-)
Food Glorious Food
Nom, nom, nom perfect as a treat and a gift for Christmas 🙂
Camilla
Thanks they really are a fab treat:-)
Helene @CroqueMaman
Hi Camilla! Thank you for sharing this delicious recipe. They look stunning, no wonder your sister thought they came from the shop. I have been on the lookout for a thermometer so thank you as well for the recommendation and for sharing my recipe. Happy Friday! Helene
Camilla
Aaw, thank you Helene and the Thermapen 4 really is fabulous, my other digi thermometers are in retirement now as this one does everything;-)
Emma
I love these Camilla! They look so professional. I really do need to get to grips with tempering chocolate it clearly makes all the difference. I do have a thermometer so no excuse!
And thanks for including my nougat in the roundup 🙂 some wonderful recipes there!
Camilla
Thanks Emma. To tempur chocolate you need pounds of it so this is the next best thing. Your nougat looked fab, something I’ve never made and as it’s my mum’s favourite I really should!