Trail of mocha truffles fading out of view on a gray surface.
Photography, Art Direction & Food Styling: Anthony Contrino

If you love chocolate and coffee, this one’s for you.  Whether you need a pick me up or are just craving something sweet, these little treats are sure to do the trick.  I like to enrobe the truffles with a thin coating of tempered chocolate for a bit of added crunch, but you can roll them in cocoa powder to get them in your mouth quicker!

Mocha Truffles

Prep Time: 20 minutes
Cook Time: 5 minutes
Inactive Time: 2 hours
Servings: 2 dozen


  • 8 ounces high quality dark chocolate, finely chopped (58-65%)
  • cup heavy cream
  • ¼ cup cold brew concentrate
  • ½ teaspoon vanilla extract
  • 1 tablespoon cold unsalted butter
  • Cocoa powder, tempered chocolate or melted candy melts, for coating


  • Place the chocolate in a medium sized bowl.
  • In a small saucepan heat the heavy cream, cold brew and vanilla extract over medium-high heat until it comes to a full simmer.
  • Pour the cream mixture over the chocolate and let sit for 2 minutes, then whisk until smooth.
  • Add the butter and stir until completely melted.
  • Refrigerate the ganache until fully set, for 2 hours.
  • Using a 1 tablespoon-sized scoop, portion the ganache.
  • Roll the mounds into balls, refrigerating as necessary if the ganache becomes too soft to work with.
  • Coat with tempered chocolate and place on a parchment-lined sheet pan until set.
  • Store in the refrigerator. Allow to sit out for 1 hour before serving.


To learn how to temper chocolate, check out my recipe for chocolate truffles!
Course: Dessert
Author: Anthony Michael Contrino