Caramel Espresso Truffles

I combine rich caramel and bold espresso into luscious bite-sized chocolate truffles that melt in my mouth with every indulgent bite.

Why I’ll Love This Recipe

I love how these truffles blend deep coffee flavor with sweet, buttery caramel, all wrapped in a silky chocolate shell. They feel gourmet yet are surprisingly easy to prepare. I can make them ahead for parties or enjoy them with an afternoon espresso for a decadent pick-me-up.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet chocolate, chopped (or high-quality chocolate chips)

• Heavy cream

• Instant espresso powder

• Soft caramel candies (or homemade caramel)

• Unsalted butter

• Cocoa powder or powdered sugar (optional, for dusting)

directions

1. I finely chop the chocolate and place it in a heatproof bowl.

2. I heat the cream in a saucepan until just beginning to simmer, then stir in the espresso powder until dissolved.

3. I pour the hot cream over the chocolate, let it sit for a minute, then stir gently until smooth. I mix in the butter for extra silkiness.

4. I chill the mixture for about 1–2 hours until firm enough to scoop.

5. I scoop small portions, press a soft caramel into the center, and roll each into a ball so the caramel is fully enclosed.

6. I roll the truffles in cocoa powder or powdered sugar—or dip them in melted chocolate for a glossy shell.

7. I refrigerate until set, then bring to room temperature before serving for the best texture.

Servings and timing

This recipe makes about 20–24 truffles, depending on size. It takes around 30 minutes active prep time plus about 2 hours chilling, so I allow roughly 2½ hours from start to finish.

Variations

I sometimes swap the espresso for strong brewed coffee concentrate for a milder flavor. I can also use flavored caramels—like sea salt or vanilla bean—for different profiles. For an adult twist, I add a splash of coffee liqueur to the chocolate mixture.

storage/reheating

I store the truffles in an airtight container in the refrigerator for up to a week. They also freeze well—up to one month—when placed on a tray to freeze individually before transferring to a container. I thaw them in the fridge before serving.

FAQs

Can I make these without espresso?

Yes—I can replace espresso powder with cocoa powder for a pure chocolate-caramel version.

What type of caramel works best?

I prefer soft, chewy caramels—they’re easy to mold and stay tender inside the truffle.

How do I keep the chocolate coating smooth?

I use tempered chocolate or add a teaspoon of coconut oil to melted chocolate to prevent dull spots.

Can I use milk chocolate instead of semi-sweet?

Yes, but I reduce the caramel’s sweetness slightly so it doesn’t become overly sugary.

How long should I let them sit before serving?

I take them out of the fridge about 10–15 minutes before eating so the center softens and the flavors bloom.

Conclusion

I adore these caramel espresso truffles for their balance of rich chocolate, sweet caramel, and bold coffee notes. They feel like something from a high-end chocolatier but are made right in my own kitchen. They’re the perfect treat for gifting, sharing, or savoring quietly with my favorite cup of coffee.

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