This delicious coffee truffles recipe is smooth, rich, decadent, and absolutely impossible to resist. The entire tray will disappear in an instant!
Easy homemade coffee truffles
If you consider yourself a true coffee lover, be sure to save this classic coffee truffle recipe for later, because the creamy coffee centers are sure to win you over.
Or better yet, go straight into the kitchen to whip up a batch right now!
The sweet coffee truffles are quick to prepare from scratch. And they taste like a combination of thick New York cheesecake and a slice of homemade tiramisu.
You may also like: Vegan Chocolate Mousse
The best coffee dessert for parties
The first time I made the no bake coffee mousse truffles was for a rooftop party.
I decided to cut each truffle in half before serving, to show off the whipped coffee filling. Plus, this way guests could taste them and still save room for other desserts.
By the end of the night, it was clear that I should have brought a double batch.
With a delicious coffee cheesecake filling and rich dark chocolate shell, these gourmet truffles will not last long.
It’s like having your own personal candy box of Godiva chocolates. And you can make the entire recipe with just three to five ingredients!
Serve the fancy truffles on a large plate, or use them to top frosted cupcakes or cakes, such as this flourless Keto Cake or my Vegan Chocolate Cake.
Watch the homemade coffee truffle recipe video, above
Coffee Truffle Flavors
Mocha Truffles: Add a tablespoon of Dutch or regular unsweetened cocoa powder to the cream cheese filling ingredients before blending everything together.
Coffee Cardamom Truffles: Whip in an eighth teaspoon of ground cardamom. Taste the filling, then add another eighth teaspoon for a stronger cardamom flavor.
Cinnamon Truffles: Add a fourth teaspoon of ground cinnamon to the ingredients before whipping. You can add a pinch of ground ginger as well.
White Chocolate Cappuccino Truffles: Dip the coffee bites in melted white chocolate instead of dark. The same idea works for milk chocolate or Peanut Butter Chips.
Pumpkin Spice Truffles: Blend an eighth teaspoon each of ground pumpkin pie spice and cinnamon in with the filling ingredients.
Other flavor ideas I’ve yet to try include adding hazelnut or coffee liqueur, a pinch of apple pie spice, or a few drops of almond, caramel, or pure vanilla extract.
Ingredients for the recipe
You will need coconut butter or cream cheese, powdered sweetener of choice, regular or decaf instant coffee, and optional butter.
Feel free to use whatever instant coffee you have on hand, whether it is blonde roast, medium roast, dark roast, Italian roast, etc.
Instant espresso works as well. Just be sure to choose instant coffee (freeze dried or spray dried). It is not the same thing as ground coffee.
Vegan Coffee Truffles: The truffle recipe works with plant based butter and store bought or homemade Vegan Cream Cheese or Coconut Butter. Unlike some other truffles, this one does not call for heavy cream or condensed milk.
Keto Coffee Truffles: Use powdered erythritol or powdered xylitol for the sweetener of choice for low carb and sugar free coffee truffles. If dipping in chocolate, use chocolate chips with no sugar.
How to make coffee truffles
Bring the cream cheese and butter or coconut butter to room temperature. This will make it easier to whip the ingredients up to a super smooth texture.
Add all ingredients to a medium mixing bowl, and whip until smooth.
Using hand beaters will yield the smoothest results. Whipping with a fork does work, although the consistency will not be as smooth. If you double the recipe, a stand mixer is a great option.
Spread the thick coffee filling into a shallow container. Or freeze the mixing bowl for a few minutes, until the filling is firm enough to use a mini cookie scoop or a spoon to form balls.
Place the coffee balls on a plate lined with wax paper or parchment paper. Refrigerate or freeze the container or plate until the filling is firm.
If using a container instead of a scoop, you can cut the hardened filling into bites or bars. The bites or truffles can be eaten plain or dipped in chocolate.
Chocolate coffee truffles
If you wish to turn them into chocolate covered coffee truffles, melt either chocolate chips or broken up bars carefully in a microwave or using the double boiler method.
I like to stir half a teaspoon of vegetable or coconut oil into the melted chocolate for a smoother sauce that makes it easier to coat candies.
Dip the bites into the chocolate, then place them back on the parchment lined plate.
To make coffee bites like the ones in the photos, cut the truffles in half as soon as the chocolate sets. This way, the chocolate shell will not crack.
Truffles should be kept chilled, and I keep mine in the freezer. However, you can leave them out for a few hours if serving at a party. Refrigerate leftovers for a few days, or freeze them for up to two months.
Making the recipe with a food scale
If you’d like to use grams instead of the cup measurements in the recipe box below, here are the amounts to measure on the food scale:
120 grams of cream cheese or coconut butter, 30 grams of butter or additional coconut butter, and 20 grams of powdered sugar or sugar free powdered sweetener.
I’ve found that 85 grams of chocolate chips or chopped chocolate will yield enough melted chocolate to easily coat all of the truffles. You will not use all of the chocolate.
Also remember to add the instant coffee, which is too small an amount to measure on a food scale.
Still craving coffee? Make a Whipped Coffee or this Frappuccino Recipe.
The recipe was adapted from these 3 ingredient Chocolate Truffles.
- 4 oz cream cheese or coconut butter
- 2 tbsp butter, or additional coconut butter
- 3 tbsp powdered sugar or erythritol
- 1/2 tsp instant coffee
- 3 oz chocolate chips or broken up chocolate, optional
Bring the first two ingredients to room temperature if not already soft. Then combine all ingredients until smooth. Using a hand mixer yields the smoothest results by far, but stirring with a fork technically works and still tastes good. Spread into a container, or freeze a few minutes until firm enough to use a mini cookie scoop to place balls onto a parchment-lined plate. Freeze until firm. If using a container, cut into bars or squares. If desired, dip in melted chocolate. (For a smoother sauce, I stir half a teaspoon of oil into the chocolate after melting. This is not required.) To make bites like the ones in the photos, cut them in half as soon as the chocolate sets. Refrigerate or freeze leftovers.View Nutrition Facts
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