Do you have a sweet tooth? I do! It’s the one right next to my salty tooth.
So these coffee toffee truffles satisfy all of my teeth! A rich, creamy chocolate base is flavored with espresso & Kahlua and rolled in crunchy, sweet and salty toffee crumbles. Harmonious flavors and textures in every bite.
These make a great treat to perk up your day. And they are actually fabulous with a cup of coffee!
Truffles are so easy to make. And it’s so worth it to have a such a fresh, creamy bite to soothe those sudden chocolate cravings.
Easy to make and special enough to gift to a sweet loving friend or yourself!
If you want to know where your heart is, look where your mind goes when it wanders.
- 12 ounces of semi sweet chocolate, chopped ( I used Callebaut)
- 1 cup of heavy cream
- 1 Tablespoon of unsalted butter
- 1 teaspoon of instant espresso crystals
- 1 teaspoon of pure vanilla extract
- ¼ of a cup of Kahlua
- a pinch of salt
- roughly 6 ounces English toffee, crumbled and crushed
- *Allow for at least an hour for the ganache to set up in the refrigerator; though this may be refrigerated overnight.*
- Chop your chocolate and place it in a large heatproof bowl.
- Bring the cream, butter and a pinch of salt to a simmer in a saucepan on your stove.
- Pour the hot cream over the chocolate and let it sit for about 5 minutes.
- Dissolve the espresso crystals in the Kahlua.
- Whisk the chocolate until it is smooth.
- Add the vanilla and the Kahlua.
- Whisk until everything is combined.
- Cover with plastic wrap and refrigerate for at least an hour.
- When you are ready to assemble, take the ganache from the refrigerator and let it sit at room temperature for about 20 minutes.
- I used a mini food processor, though you could use your regular food processor, to chop the toffee into little bits. Pour them out into a wide, shallow bowl.
- Scoop about a Tablespoon of chocolate and roll it into a ball.
- Roll the truffle ball into the toffee and place on a parchment lined pan.
- Refrigerate your truffles for another hour.
- Bring them to room temperature before you serve them.