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+ servings


Four simple ingredients which happen to be incredibly delicious even on their own. Coffee-bean-infused chocolate truffles are a meetup of these four basic elements.
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PREP TIME 3 hrs 25 mins
COURSE Dessert
CUISINE American


  • Microwave-safe bowls
  • Small coffee or spice grinder
  • Tea strainer
  • Melon baller tool (optional)
  • A bean-to-cup coffee machine is helpful bot not essential


  • 120 gram dark chocolate broken into small pieces
  • 60 gram heavy cream
  • 4 tablespoon caster sugar
  • 36 gram salted butter
  • 60 gram vanilla sponge cake finely crumbled
  • 6 teaspoon hot freshly brewed espresso
  • 1 teaspoon Patron coffee-infused tequila optional
  • 7 teaspoon finely ground coffee beans
  • 7 teaspoon granulated white sugar extra


Coffee Bean Infused Cream

  • Measure the cream and place it in a jar with a lid.
  • Add the whole coffee beans.
  • Cover with a lid and agitate it gently.
  • Place in the fridge for about 12 hours to infuse.

Coffee-Infused Chocolate Ganache

  • Remove the infused cream from the fridge. Next, remove the jar's lid and heat the cream in the microwave at full power for about 30 seconds to 1 minute.
  • Strain the cream to remove the coffee beans.
  • In a separate bowl, add the chocolate and the butter.
  • In another small bowl, mix the cake crumbs with the hot espresso and the coffee flavoured tequila. Set aside.
  • Place the cream in a microwave-safe bowl or jug and heat again for 30 seconds to a minute until the cream is hot and foamy. Watch that it doesn't bubble over.
  • Remove the cream from the microwave and pour it over the chocolate and butter. Stir until the chocolate and butter have melted into the cream, and the mixture is smooth and shiny.
  • Mix the soaked cake crumbs and the sugar. Stir until combined. It may appear to be curdled, but it isn't. It's just the cake crumbs.
  • Pour the mixture into a plastic container (use a container that you can easily scoop from). Cover with a lid and allow the mixture to cool completely in the fridge. The mixture needs to harden all the way through before the next step.

Rolling And Dusting The Truffles

  • Mix the finely ground coffee beans with the extra granulated sugar in a small bowl.
  • Remove the ganache from the fridge. Scoop a teaspoonful of the ganache with a melon baller. If you don't have one, use a teaspoon. Roll it into a small ball with your hands.
  • Place the ball into the bowl with the ground coffee beans and gently toss it to coat.
  • Place the truffle on a plate and continue with the rest of the ganache mixture until it is finished.
  • Cover the plate and leave to harden in the fridge until ready to serve. Makes 28 truffles.
Chefs Tips
Keyword coffee
Nutritional Information
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