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Chocolate Coffee Truffles

Chocolate Coffee Truffles


  • 1/2 cup heavy cream
  • 2 teaspoons of Mi Casa Coffee
  • 1 cup of finely chopped dark chocolate
  • 1/4 cup of cocoa powder


  1. In a small heavy saucepan combine heavy cream and coffee. Cook over medium heat until the milk starts to bubble up. Remove from the heat and let the coffee steep for about 10 to 20 minutes. Strain cream to remove grounds. Transfer the heavy cream to a new small saucepan and heat it back up just until it starts to bubble up.
  2. Add the chocolate to a medium size bowl and slowly pour the warm heavy cream over top. Let the mixture sit for 1 minute. Hand whisk until smooth.
  3. Pour the mixture into a small baking dish and place in the freezer for 20 minutes. Remove and use a tablespoon or melon-baller to scoop out small mounds. Roll each mound into a tiny ball. Set each one on a parchment lined cookie sheet. It is much easier to work with them whilst they are cold, if you notice that they are starting to melt. Place them back in the freezer for a few seconds whilst you finish creating all the balls.
  4. Place the truffles in the fridge for 10 minutes.
  5. Add cocoa powder to a small bowl.
  6. Remove truffles from the fridge and drop them into the cocoa powder, roll them around to coat all sides.
  7. Once finished, make sure they are stored in the fridge.
  8. Serve with a side of freshly brewed Mi Casa Coffee