These easy mocha truffles have the dense, creamy texture and rich flavor of a classic chocolate truffle along with the added kick of freshly brewed espresso.

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Prepared mocha truffles stacked in a bowl topped with sea salt.

About Mocha Truffles

Chocolate and coffee are one of those deliciously popular flavor combinations that go so well together, and these mocha truffles are yet another way to enjoy it.

Plus, you can further customize this recipe by changing out the type of chocolate used. Prefer dark chocolate? Use that instead! Or maybe milk chocolate is your thing? That goes well with coffee, too. And if you prefer a classic middle-of-the-road chocolate flavor that most truffles have, you can stick with semi-sweet chocolate and enjoy them just as much.

Why are chocolate truffles called “truffles”?

Chocolate truffles as we know them (round chocolate candy with some sort of coating) originated in France in 1895. And at the time, the creators of this confection seemed to feel that this new treat resembled a truffle, which is a type of mushroom. Truffle mushrooms are dark brown, round, and have a textured surface – which does, in fact, look a lot like a candy truffle coated in sprinkles.

Top down view of stacked mocha truffles garnished with sea salt.

What’s in mocha truffles?

To have your own mocha truffles to enjoy, you’ll need to gather the following ingredients:

  • Semi-sweet chocolate – Used to create the chocolate base of the truffles and for coating the outside.
  • Salted butter and heavy whipping cream – Increases the fat content of the chocolate which adds to the flavor and smooth texture.
  • Brewed espresso – Because you can’t have chocolate coffee without a little bit of coffee flavor! The espresso can also be substituted for strong brewed coffee.
  • Vanilla and sea salt – For added flavor and baking chemistry.
  • Coconut oil – Technically optional, but assists with the chocolate coating texture, making it firm and extra shiny.

What type of chocolate should you use?

“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.

Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my baked goods and candy if I can get my hands on another brand.

And because of this, I highly recommend using Ghirardelli Premium Baking Bars (and for this recipe, their semi-sweet chocolate bars.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

How to store Mocha truffles

Truffles should be stored in a sealable container until ready to eat. For best results, storing them in the refrigerator will help them last longer and keep their shape.

If you used different coatings, I’d recommend storing each one in a separate container OR using wax paper to separate the different coatings.

Single mocha truffle with a bite taken out, showing coating and creamy filling.

How long do truffles last?

When stored in a sealed container in the refrigerator, these truffles should last for up to two weeks.

Can you freeze mocha truffles?

Yes, you totally can!

When stored in a sealed container or freezer bag, these truffles should remain good for up to six months.

Notes & tips for mocha truffle balls

  • Like the pretty swirl design on top of these truffles? You can easily create it with this tool: spiral dipping tool.
  • Want to make boozy mocha truffles? Substitute the espresso in this recipe for Kahlua.

Other recipes with coffee

More delicious truffle recipes

How to make mocha truffles

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large mixing bowl, add the chopped chocolate, espresso, butter, vanilla, and sea salt, then set the bowl nearby. Heat the heavy whipping cream in a small saucepan to a boil, and once it’s bubbling, pour the hot cream into the bowl with the chocolate and butter. Let the mixture sit for two minutes, then stir it with a spatula until the butter and chocolate are melted and smooth.

Step 2 – Place the chocolate mixture in the refrigerator for 1-2 hours or until firm to the touch. It doesn’t need to be totally solid; just firm enough that you think you can roll it into balls.

Step 3 – Before you begin, make sure you have lots of wet cloths or paper towels nearby, because this next part can be messy. Also have another flat tray or plate handy that you can place the rolled truffles on. When ready, bring the chocolate out and place it on your workspace. Using a cookie scoop or ice cream scoop, scrape out about 1 tablespoon worth of chocolate (or whatever size you’d like your truffles to be) and place it in your hands. Roll the chocolate into a ball, then place the finished ball on the nearby plate. Wipe your hands and then repeat this step until all of the chocolate has been rolled into truffles.

Step 4 – Place the rolled truffles back in the freezer for about 30 minutes.

Step 5 – Melt the chocolate and coconut oil in a microwave safe bowl until nice and smooth.

Step 6 – Using a spiral dipping tool (or just a fork) dip the truffles into the melted chocolate mixture, coating them, then place them back on the baking sheet. Decorate with festive sprinkles or candy while the coating is still wet.

Step 7 – Let coating set for at least 30 minutes, then enjoy!

Recipe Details

Prepared mocha truffles stacked in a bowl topped with sea salt.
4.80 from 5 votes

Mocha Truffles

45 minutes prep + 2 hours Chilling Time
132 kcal
Yields: 24 truffles
These easy mocha truffles have the dense, creamy texture and rich flavor of a classic chocolate truffle along with the added kick of freshly brewed espresso.


  • 16 ounces semi-sweet chocolate, chopped, divided
  • 2 tablespoons brewed espresso, or strong brewed coffee
  • 1 tablespoon salted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt, plus more for decoration (optional)
  • 1/2 cup heavy whipping cream
  • 1 tablespoon coconut oil
  • sprinkles, for decoration (optional)


  • In a medium bowl, add 8 ounces chocolate, espresso, butter, vanilla, and sea salt. Set bowl aside.
    16 ounces semi-sweet chocolate, 2 tablespoons brewed espresso, 1 tablespoon salted butter, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt
  • In a small saucepan, bring heavy whipping cream to a boil over medium heat. Once boiling, immediately remove from heat and pour cream into the bowl with chocolate and butter.
    1/2 cup heavy whipping cream
  • Let mixture stand for 2 minutes (do not stir yet).
  • Whisk or stir chocolate and other ingredients together until melted and smooth. If butter or chocolate has not melted, heat in the microwave for 20 seconds at a time, mixing thoroughly between each.
  • Transfer bowl with the chocolate to the freezer for 1-2 hours or until chocolate is firm enough to handle and work with.
  • When ready to work, prepare your work area by having a baking sheet or plate lined with parchment paper nearby for the rolled truffles. Also have plenty of wet cloths or paper towels handy for cleanup. Bring mocha truffle mixture out from the freezer, then use a spoon (or cookie scoop or ice cream scoop) to scrape out about 1 tablespoon of chocolate. Roll the chocolate between your hands to form a ball, then place the finished ball on the nearby baking sheet. Repeat this step until all the chocolate has been used.
  • Transfer rolled chocolate to the freezer and allow to chill for 30 minutes.
  • When ready to decorate, add remaining 8 ounces of chocolate and coconut oil to a microwave-safe bowl. Microwave for 30 second intervals, stirring in between, until chocolate is smooth. Also place your chosen toppings (sprinkles, chopped nuts, cocoa powder, etc) nearby.
    16 ounces semi-sweet chocolate, 1 tablespoon coconut oil
  • Remove truffles from freezer. Drop 1 truffle in the melted chocolate and use a fork (or spiral dipping tool) to gently toss and coat. Lift truffle out of chocolate and gently shake to remove any excess, then return truffle to the parchment paper-covered baking sheet. Repeat this setup until all truffles are coated. If desired, sprinkle the tops of truffles with festive sprinkles or more sea salt while chocolate coating is still wet.
  • Once coated, freeze the truffles a third (and final) time for about 30 minutes to set the toppings.
  • Serve truffles immediately.


Serving: 1truffle | Calories: 132kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 112mg | Fiber: 2g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy