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4.8 from 5 votes

Chocolate Espresso Truffles

These soft and creamy espresso truffles are definitely going to get your attention!  Indulge in dreamy decadent chocolate truffles enhanced with espresso flavor for a rich mocha chocolate explosion!  Definitely a coffee lover's dream come true made with 4 main ingredients!  YUM!  
Course: Dessert
Cuisine: American
Keyword: candy, chocolate, christmas, coffee, coffee cake, espresso powder, mocha, no bake, truffles
Servings: 12 Servings
Author: Kim Lange


  • Chocolate Espresso Truffles
  • 2 tablespoons butter
  • 14 oz can of sweetened condensed milk
  • 2 teaspoons espresso powder
  • cup cocoa powder
  • Coatings
  • 1/2 cup chocolate sprinkles for decorating or you can melt chocolate (about 3 cups good quality chocolate chips or chopped chocolate for 12 truffles, reduced amount if only doing a portion), + other decoratives on top like coffee beans or oreo cookie crumbles. You can also roll them powdered sugar or cocoa powder, finely chopped nuts or toasted or sweetened coconut for the the finishing touch!


  • Grease a pan or bowl with butter and set aside.
  • In a saucepan, over medium heat, melt butter and add the sweetened condensed milk and mix together.
  • Stir in the cocoa powder and espresso powder and reduce heat to medium low; stirring constantly, until chocolate is melted and mixture is smooth and thick, about 10 - 15 minutes.
  • It’s done when you run the spoon through the center of the mixture and it takes a few seconds to combine again.
  • Pour mixture into prepared pan/bowl; cover with plastic wrap and refrigerate until cooled completely, about 2 hours or overnight.
  • When set, scoop dough with a small tablespoon cookie scoop or pinch some off and roll the mixture into 12 small balls. (you may need to apply a small amount of butter to your hands to help them from sticking). Place in fridge or freeze while you prepare the final touches. The colder the truffle ball is the better when melting in chocolate.
  • Prepare a pan with parchment or wax paper to coat in sprinkles or melted chocolate. To melt chocolate, microwave in 30 second intervals, stirring well between each interval until melted. Dip each ball into chocolate with a fork and shake off excess and place on prepared pan. Add any decorate touch before chocolate sets.
  • Place in fridge for 15 minutes for chocolate to set.


Chocolate truffles can be stored at room temperature for a few days in an airtight container, but up to 2 weeks if kept in the refrigerator. Allow time for them to come up to room temperature if you do refrigerate them. Chocolate truffles can also be frozen and served at a later date.