Cappuccino Truffles

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 03/14/22
Cappuccino Truffles

The Spruce / Diana Chistruga
Prep: 60 mins
Cook: 25 mins
Total: 85 mins
Servings: 36 servings
Yield: 36 truffles
Nutrition Facts (per serving)
150 Calories
10g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 150
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 11mg 4%
Sodium 24mg 1%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 1g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 0mg 1%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cappuccino truffles are a delicious way to get your caffeine fix! These smooth white chocolate truffles have a strong coffee flavor, miniature chunks of chocolate, and a coating of rich milk chocolate. If you'd like, you can replace the chocolate chips with your favorite chopped nuts, like pecans, walnuts, or almonds.

Ingredients

  • 12 ounces white chocolate, chopped, or white chocolate chips

  • 1/2 cup heavy cream

  • 1 teaspoon instant coffee

  • 1 pinch salt

  • 1/2 teaspoon pure vanilla extract

  • 4 tablespoons (2 ounces) unsalted butter, softened to room temperature

  • 1/4 cup miniature chocolate chips

  • 12 ounces chocolate candy coating

  • Chocolate shavings or sprinkles, for decorating, optional

Steps to Make It

  1. Gather the ingredients.

    Cappuccino Truffles ingredients

    The Spruce / Diana Chistruga

  2. Place the chopped white chocolate or white chocolate chips in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. White chocolate scorches easily, so heat the chocolate slowly and carefully.

    melted white chocolate in a bowl

    The Spruce / Diana Chistruga

  3. Combine the heavy cream, instant coffee, salt, and vanilla extract in a small saucepan over medium-high heat. Bring the cream to a simmer, but do not allow it to fully boil.

    heavy cream, instant coffee, salt, and vanilla extract in a small saucepan

    The Spruce / Diana Chistruga

  4. Once it is simmering, pour the hot cream over the melted white chocolate and whisk to combine.

    hot cream mixture combine with the melted white chocolate in a bowl

    The Spruce / Diana Chistruga

  5. Once the cream and chocolate are completely combined and smooth, add the softened butter and whisk it in.

    butter added to the chocolate mixture in the bowl

    The Spruce / Diana Chistruga

  6. Press a layer of cling wrap on top of the white chocolate mixture and let it sit at room temperature until it is completely cool.

    chocolate mixture in a bowl covered with plastic wrap

    The Spruce / Diana Chistruga

  7. When it is cool, stir in the miniature chocolate chips. If you add the chips while the ganache is still warm, they will start to melt and turn muddy, so make sure the ganache is not at all warm.

    chocolate chips added to the mixture in the bowl

    The Spruce / Diana Chistruga

  8. Press cling wrap on top of the ganache and refrigerate it until it is firm enough to roll, about 3 to 4 hours.

    truffle mixture in the bowl covered with plastic wrap

    The Spruce / Diana Chistruga

  9. Once firm, use a small candy scoop or 2 teaspoons to form the candy into small 1-inch balls. Roll them between your palms to get them entirely round, and dust your palms with cocoa powder if necessary if the truffles begin to stick.

    truffle balls on an aluminum foil line baking sheet

    The Spruce / Diana Chistruga

  10. Melt the chocolate candy coating in the microwave until it is smooth and free of lumps. Use dipping tools or a fork to dip the truffles in the melted coating, then set the dipped truffles on a foil-covered baking sheet. While the chocolate is still wet, sprinkle the tops of the truffles with chocolate shavings or sprinkles, if desired.

    truffles dipped into chocolate and topped with sprinkles on an aluminum foil lined baking sheet

    The Spruce / Diana Chistruga

  11. Let the candy coating set completely, then serve the truffles.

    Cappuccino Truffles on a plate

    The Spruce / Diana Chistruga

Tip

Cappuccino truffles can be stored in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, let them come to room temperature before serving.