These roasted white chocolate and coffee truffles are rich, complex, and deeply indulgent. Slowly roasting the white chocolate transforms its sweetness into a caramelized, toasty flavor that pairs beautifully with the subtle bitterness of coffee and dark chocolate. Each truffle has a smooth, creamy center and a delicate cocoa-dusted shell.
Why You’ll Love This Recipe
The roasted white chocolate adds depth and sophistication you don’t get from standard truffles. The coffee infusion enhances the chocolate flavor without overpowering it. This recipe is perfect for special occasions, gifting, or whenever you want an elegant homemade dessert that feels truly artisanal. Despite the long roasting time, the steps are straightforward and rewarding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white chocolate, finely chopped – 225 g (8 oz)
heavy cream – 120 ml (1/2 cup)
finely ground coffee – 2 tablespoons
fine sea salt – 1/8 teaspoon
bittersweet chocolate (60–70% cocoa), chopped – 225 g (8 oz)
unsweetened cocoa powder – 60 g (1/2 cup)
Directions
Preheat the oven to 225°F (110°C). Place the chopped white chocolate in a medium stainless steel bowl. Roast in the oven for 3 hours, stirring every 15 minutes, until the chocolate turns a deep golden color and smells caramelized.
In a medium saucepan, bring the cream to a gentle simmer over moderate heat. Remove from the heat, add the ground coffee and salt, and let steep for 2 minutes. Strain the cream through a fine sieve into the bowl with the roasted white chocolate. Whisk until smooth and fully blended.
Transfer the ganache to a shallow dish and press plastic wrap directly onto the surface. Refrigerate for at least 3 hours, or until firm.
Line a large rimmed baking sheet with parchment paper. Using a 1-inch scoop or spoon, portion heaping teaspoons of ganache onto the baking sheet. Lightly moisten your hands with ice water and roll each portion into a smooth ball. Refrigerate for 1 hour, until very firm.
Place the cocoa powder in a small bowl. Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth. Remove from heat and stir slowly until glossy and slightly thickened.
Using a fork, dip each truffle into the melted chocolate, then roll it in cocoa powder to coat. Return the truffles to the baking sheet and refrigerate for about 15 minutes, until the shells are set.
You can replace the coffee with finely ground espresso for a stronger flavor. For a softer coating, skip the bittersweet chocolate shell and roll the truffles only in cocoa powder. A small amount of ground cardamom or cinnamon can be added to the cream for a warm, spiced note.
Storage/Reheating
Store the finished truffles in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10 minutes before serving for the best texture. These truffles are not suitable for reheating.
FAQs
Can I skip roasting the white chocolate?
Roasting is essential for the deep caramelized flavor that makes these truffles unique.
What kind of coffee works best?
A finely ground medium or dark roast coffee provides the best balance without bitterness.
Can I make these truffles without coffee?
Yes, you can omit the coffee for pure roasted white chocolate truffles.
Why does the ganache need to chill so long?
Chilling ensures the ganache is firm enough to roll and coat cleanly.
Can I freeze the truffles?
Freezing is not recommended, as it can affect the texture and finish.
Is cocoa powder necessary for the coating?
Cocoa powder adds balance and prevents the truffles from being overly sweet.
Can I use milk chocolate instead of bittersweet?
You can, but the truffles will be noticeably sweeter.
How do I keep the truffles round?
Rolling with lightly chilled hands and very firm ganache helps maintain shape.
Can I make these ahead for an event?
Yes, they can be made up to 3 days in advance and refrigerated.
Why is my roasted white chocolate grainy?
Stirring every 15 minutes is crucial to prevent scorching and uneven texture.
Conclusion
Roasted white chocolate and coffee truffles are a refined dessert that showcases how patience and technique can elevate simple ingredients. With their layered flavors and elegant finish, they are perfect for sharing, gifting, or savoring slowly with a cup of coffee.
These roasted white chocolate and coffee truffles feature a rich, caramelized ganache center infused with coffee and coated in bittersweet chocolate and cocoa powder. Elegant, indulgent, and perfect for gifting or special occasions.
Author:Sophia
Prep Time:30 minutes
Cook Time:3 hours (roasting)
Total Time:7 hours 45 minutes
Yield:24 truffles
Category:Dessert
Method:No-Bake
Cuisine:French
Diet:Vegetarian
Ingredients
225 g (8 oz) white chocolate, finely chopped
120 ml (1/2 cup) heavy cream
2 tablespoons finely ground coffee
1/8 teaspoon fine sea salt
225 g (8 oz) bittersweet chocolate (60–70% cocoa), chopped
60 g (1/2 cup) unsweetened cocoa powder
Instructions
Preheat oven to 225°F (110°C). Place chopped white chocolate in a stainless steel bowl and roast for 3 hours, stirring every 15 minutes, until deep golden and caramelized.
In a saucepan, bring cream to a simmer. Remove from heat, add ground coffee and salt, and steep for 2 minutes.
Strain cream into the bowl with roasted white chocolate. Whisk until smooth. Transfer ganache to a shallow dish, cover with plastic wrap, and refrigerate for at least 3 hours until firm.
Line a baking sheet with parchment paper. Scoop heaping teaspoons of ganache onto the sheet. Roll into balls with moistened hands. Refrigerate for 1 hour.
Melt bittersweet chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and stir until slightly thickened and glossy.
Place cocoa powder in a small bowl. Using a fork, dip each truffle into melted chocolate, then roll in cocoa powder. Return to baking sheet and chill for 15 minutes until set.
Notes
Use espresso for stronger coffee flavor.
For a simpler version, skip the chocolate coating and roll in cocoa powder only.
Add a pinch of cardamom or cinnamon for a spiced twist.
Stir roasted white chocolate frequently to avoid graininess.
Serve truffles at room temperature for best texture.
