Introduction

Coffee truffles are a delightful treat combining the smooth richness of cream cheese or coconut butter with the bold flavor of instant coffee and chocolate. They’re easy to make and perfect for a coffee lover’s sweet tooth.

The image shows several round chocolate-covered treats placed inside a white bowl with blue patterns, sitting on a white marbled surface. There are six pieces visible, three of them whole with smooth, shiny dark brown chocolate coatings, and three cut in half, revealing a thick, light tan, creamy filling inside that looks soft and airy. The cut pieces are stacked on top of some whole pieces, showing the contrast between the outer chocolate layer and the inner beige filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Bring the cream cheese (or coconut butter) and butter (or additional coconut butter) to room temperature until soft.
Step 2: Combine all ingredients, including powdered sugar and instant coffee, until smooth. Using a hand mixer works best, but stirring with a fork is also fine.
Step 3: Spread the mixture into a container or freeze for a few minutes until firm enough to scoop.
Step 4: Use a mini cookie scoop to form balls and place them on a parchment-lined plate. Freeze until firm.
Step 5: If desired, dip the truffles in melted chocolate. For smoother chocolate, stir half a teaspoon of oil into the melted chocolate before dipping.
Step 6: Once the chocolate sets, cut the truffles in half for bite-sized portions if you like. Store leftovers in the refrigerator or freezer.

Tips & Variations

Use erythritol instead of powdered sugar for a low-sugar version.
Try adding a pinch of cinnamon or a splash of vanilla extract for extra flavor.
Choose dark chocolate chips for a richer taste when dipping.
If you prefer a vegan version, use coconut butter and vegan chocolate chips.

Storage

Store coffee truffles in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Thaw in the refrigerator before serving. Reheat is not recommended as it may affect texture and flavor.

How to Serve

The image shows a close-up of two stacked chocolate-covered peanut butter balls sliced in half, revealing three main layers: a smooth, thick outer coating of dark brown chocolate, a thick middle layer of creamy tan peanut butter filling with a slightly grainy texture, and a very thin lighter tan layer at the very bottom inside the filling. The background is a white marbled texture with more whole peanut butter balls blurred softly behind, giving the scene a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee?

Instant coffee dissolves easily and blends seamlessly into the mixture, giving a smooth coffee flavor. Using brewed coffee may add moisture and change the texture, so it’s best to stick with instant coffee.

Are these truffles suitable for a dairy-free diet?

Yes, by using coconut butter instead of cream cheese and butter, and choosing dairy-free chocolate chips, you can make these truffles completely dairy-free and vegan.

Coffee Truffles Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

Deliciously rich and creamy Coffee Truffles made with a smooth blend of cream cheese, butter, powdered sugar, and instant coffee, optionally coated in chocolate for an indulgent treat. These no-bake truffles are easy to prepare and perfect for coffee lovers looking for a sweet, bite-sized dessert.

Author: Tara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (including freezing time)
Yield: Approximately 20 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Base

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

Optional Coating

3 oz chocolate chips or broken up chocolate
1/2 tsp oil (optional, for smoother melted chocolate)

Instructions

Prepare Ingredients: Bring the cream cheese (or coconut butter) and butter (or additional coconut butter) to room temperature to ensure they are soft and easy to mix.
Mix Ingredients: Combine the softened cream cheese and butter with powdered sugar and instant coffee. Use a hand mixer for the smoothest texture, though mixing by fork also works, blending until the mixture is smooth and homogenous.
Shape Truffles: Spread the mixture into a container or place it in the freezer for a few minutes until firm enough to scoop. Use a mini cookie scoop to form balls and place them on a parchment-lined plate.
Freeze Truffles: Freeze the scooped truffles until they are firm to the touch.
Optional Chocolate Coating: Melt the chocolate chips gently, stirring in oil if desired for a smoother sauce. Dip the chilled truffles into the melted chocolate and place them back onto parchment paper. For presentation like the photos, cut the truffles in half as soon as the chocolate sets.
Storage: Refrigerate or freeze any leftovers to keep the truffles fresh and firm.

Notes

You can substitute cream cheese with coconut butter for a dairy-free version.
Using erythritol instead of powdered sugar makes this recipe lower in sugar.
Adding a small amount of oil to melted chocolate helps achieve a smoother dipping sauce but is optional.
These truffles do not require baking and are quick to prepare using simple mixing and freezing techniques.
Store truffles in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.

Keywords: coffee truffles, no-bake truffles, cream cheese truffles, chocolate coated truffles, easy coffee desserts, keto friendly truffles, low sugar sweets