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Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

I spent a lot of time thinking about this post. Not only is it the first of 2016, it kicks off a weekend of birthday celebrations for our family. I wanted this recipe to be relevant somehow to all this change and celebration, and the most fitting idea came to me in the form of Cuban coffee truffles. Truffles, with their creamy ganache center enrobed in rich chocolate, are a sweet meant to be savored with the richness of one being enough to evoke a smile. In a way, truffles teach us something about life. As I look back on the past year, and look forward to the new, I see how important it is to be present and mindful of those little moments in all aspects of our lives because each one, enjoyed individually, is what makesΒ living sweet.

Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

The original idea for a Cuban coffee truffle actually came from a gift box we purchased for my mother-in-law a few years ago. We were looking for something unique, and we came across a boutique chocolatier in Coral Gables who offered a “Cuban flavors” chocolate truffle gift box. One of the flavors was a Cuban coffee truffle. I thought it sounded very unique, and I set out to replicate it with the Godfather’s enthusiastic approval, because Cuban coffee ganache is something every coffee lover needs in their life.

Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

Cuban coffee is a very dark, sweetened espresso. We make ours at home using a simple stove top coffee maker (a cafetera in Spanish) like this one. While the coffee would typically be sweetened for drinking, I did not add any sugar to the espresso I added to the truffles because the white chocolate ganache is already quite sweet. I’d recommend using the actual espresso instead of an instant espresso powder because you get a better flavor, and it’s more evenly distributed. If you don’t make espresso at home, I’ve also purchased a single shot at a local coffee house and used that in a pinch. πŸ˜‰

Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

When making white chocolate ganache for truffles, I will often skip using couverture chocolate and just use white chocolate chips. First, because white couverture chocolate is a little difficult to find locally for some reason. Second, white chocolate chips actually hold their shape better in a ganache so it’s a little easier to dip the truffles since the ganache will be nice and firm. You can make the ganache up to 2 days in advance.

 

When you make the ganache, keep in mind your final measurements may be slightly different than mine. There are slight variations between brands of chocolate chips. If for some reason your ganache does not set after a few hours, warm the ganache in the microwave until you can stir it, melt an additional ounce of chocolate chips, and stir it in. That being said, I’ve tried this recipe with two different brands and it’s worked, but I thought I’d share this troubleshooting tip just in case. You can always comment below or shoot me an e-mail if you have another truffle question and I’ll be glad to help as best I can. πŸ™‚

Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

To dip the truffles, you have two options. You may either use a candy coating – several options are readily available in most grocery, craft, or cake supply stores – or you may choose to temper chocolate. We’ll cover that in detail another time. For now, I’ll send you to this website to get full details on tempering and the proper temperatures for the different kinds of chocolate. I used a dark chocolate to cover these truffles.

Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

Truffles dipped in candy coating or chocolate are stable at room temperature up toΒ 2 weeks. I’ve never had them last that long. πŸ˜‰

Enjoy!

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Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!
Print
Cuban Coffee Truffles
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Dessert
Author: Goodie Godmother
Ingredients
  • 2 ounces unsalted butter 4 tbsp
  • 11 ounces white chocolate chips
  • 2 ounces heavy cream
  • pinch salt
  • 1 ounce espresso coffee unsweetened
  • 1 lb chocolate for tempering or 1 lb candy coating for dipping
Instructions
  1. In a glass mixing bowl, combine the white chocolate chips, salt, heavy cream and butter.
  2. Microwave for 1 minute at 50% power. Stir. Repeat. Microwave at additional 30 second intervals as needed until the ganache is smooth and the chips have melted. Be sure to stir after each round in the microwave to ensure even heating so your chocolate doesn't seize.
  3. Once your ganache is smooth, stir in the espresso. Cover the ganache and set it aside for 3-4 hours (or overnight) to set.
  4. When the ganache is set, line a baking sheet or cutting board with wax paper, parchment paper, or a silicone liner. Use a tablespoon or small cookie scoop to measure your truffles. Refrigerate 1 hour until chilled.
  5. Temper your chocolate or melt your dipping candy.
  6. Remove the truffle centers from the refrigerator and using your hands, quickly smooth each round into a ball.
  7. Dip into the tempered chocolate or dipping candy and place on a clean liner to set.
  8. Store up to 2 weeks in an airtight container. Enjoy!

 

Cuban Coffee Truffles - a perfect dessert recipe for coffee lovers!

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This Post Has 18 Comments
  1. I am in the process of making this recipe and it’s looking (and tasting) delicious! I was wondering if you let the ganache set at room temperature or in the fridge. I assume you meant at room temp (before the rolling step). If so, is there a benefit to doing it that way instead of putting it in the fridge? Thanks!

    1. Hooray! πŸ™‚ Yes, I do set at room temperature because it’s the best way for me to confirm that my white chocolate ganache is indeed at the correct consistency. In the past, I’ve set white chocolate ganache in the fridge, then made the mistake of using it immediately and found that it was too soft, which was quite the mini-disaster! So to prevent that situation from happening again, I take the extra time and let it set at room temperature. If you’d like to cut the set time down, you can place it in the fridge, but I would remove it and let it sit at room temperature 15 minutes or so afterwards to ensure that it’s the correct consistency for scooping. Enjoy!

      1. Thank you!
        I used Ghirardelli chocolate chips for the ganache (white) and the coating (60%). The Ganache turned out beautifully, but the coating flopped. I very carefully followed the tempering instructions that came with my chocolate tempering thermometer. I ended up having to rush to the store to buy those candy coating wafers :/ to dip a new batch in. I’m looking at Guittard chips or bars for my next attempt at coating, but have never worked with those. I would love to hear any suggestions! I want my next batch to be PERFECT! πŸ™‚

        1. You can’t temper chocolate chips. They’re coated with something to help them hold their shape during baking, so there’s no way to temper. Skip the chips and go for bars next time. πŸ™‚ It’s easier to temper starting with a pound of chocolate rather than working with a smaller batch. You can save the leftover to re-temper and use later. Recently I’ve used Ghirardelli bars, Guittard bars, and even the Trader Joe’s pound plus bars for tempering, all with lovely results. πŸ˜‰

          1. Wow. Good to know. I considered purchasing the Ghirardelli bar, but looked at the ingredients and nutritional info on both and they appeared to be identical. So, I bought the chips since they were a better value.
            I will try this recipe again using a bar of chocolate. Also, I am borrowing a Bialetti Moka Express from a friend so I can use actual espresso this time instead of strong coffee. Excited to try it! It will be my fourth time making this recipe. I’m loving it and am hearing great feedback from friends! Thanks for sharing.

  2. Holy cow! I’ve never made truffles before, and really never even thought about it, but I seem to KEEP those Lindt truffles in my pantry as I’m pretty obsessed with em. I can’t imagine having some homemade though, I may have to attempt this project soon! YUM.

  3. How do you get your balls to look so perfectly?!?! Seriously… I have tried so many different time to get them so pretty and I just can’t seem to. Going to have to try your recipe very soon…. and ya know, because coffee is the best thing ever!

    1. Scoop the ganache balls out, then chill and then re-roll. It’s the only way to get them to look that nice! If you try to roll them as you scoop, they won’t hold their shape nearly as well. πŸ™‚

      And yes… that it is πŸ˜‰

  4. I may not each much chocolate but seeing as you tempered it with my favourite thing (coffee) then I guess you have twisted my arm, what time do you want me to arrive πŸ˜‰

    1. Ha! It might be time to bake a little at the farm, although perhaps melting chocolate isn’t exactly baking. :-p I love how the white chocolate ganache takes on the flavor of the coffee very well.

  5. Mary, don’t think you should eat all of those truffles alone. You need to invite your Project Foodie friends over. πŸ˜‰ I’ve made truffles before, but never coffee flavoured truffles. Since I’m a coffee junkie, these are going on my foodie bucket list. Thanks!

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