Coffee and Hibiscus Chocolate Truffles

Coffee and Hibiscus Chocolate Truffles are an elevated take on classic ganache truffles, bringing together the deep, bold intensity of espresso-infused dark chocolate and the tart floral lift of hibiscus. Rolled in vibrant magenta hibiscus powder, these handmade confections are as beautiful as they are indulgent. Ideal for special occasions, elegant dessert tables, or thoughtful edible gifting, each truffle offers a complex balance of bitter, fruity, and floral notes.

Why You’ll Love This Recipe

• Visually stunning: Coated in bold hibiscus powder for a dramatic, jewel-toned presentation.
• Gourmet flavor profile: Bittersweet chocolate meets robust coffee and tangy hibiscus.
• Perfect for gifting: A luxurious, handcrafted treat that feels truly special.
• Simple preparation: Easy to make with just a few quality ingredients.
• Memorable texture: Rich, velvety ganache with a silky, melt-in-your-mouth finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 200 g dark chocolate (70% cocoa), chopped
• 100 ml heavy cream
• 2 tsp finely ground espresso powder
• 1 tbsp unsalted butter
• ½ tsp vanilla extract
• pinch of sea salt
• ¼ cup dried hibiscus flowers, ground into a fine powder (plus extra for coating)
• 1 tbsp cocoa powder (optional, to mix with hibiscus for coating)

Directions

1. Prepare the Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not boil.
• Remove from heat and add the chopped dark chocolate and butter. Let sit for 2 minutes to melt.
• Stir gently until smooth and glossy.

2. Flavor the Ganache:

• Stir in the espresso powder, vanilla extract, sea salt, and 1 tablespoon of the ground hibiscus powder.
• Mix until fully incorporated.

3. Chill:

• Cover the bowl with plastic wrap and refrigerate the ganache for 2–3 hours, or until firm enough to scoop.

4. Shape the Truffles:

• Scoop tablespoon-sized portions of the chilled ganache and roll them into smooth balls using your hands.
• If the ganache softens too quickly, refrigerate briefly between batches.

5. Coat the Truffles:

• In a shallow bowl, combine hibiscus powder and cocoa powder (if using) for coating.
• Roll each truffle in the powder until evenly coated.
• Place on a parchment-lined tray.

6. Set:

• Refrigerate the coated truffles for another 30 minutes to firm up before serving or packaging.

Servings and timing

• Servings: 18 truffles
• Prep time: 15 minutes
• Chill time: 3 hours
• Total time: 3 hours 15 minutes

Variations

• Vegan version: Use dairy-free dark chocolate, coconut cream instead of heavy cream, and plant-based butter.
• Citrus twist: Add a touch of orange zest or orange blossom water to complement the hibiscus.
• Spiced infusion: Blend a pinch of cinnamon or cardamom into the ganache for warmth.
• Boozy truffles: Add a splash of coffee liqueur or dark rum for added depth.
• Double-dip: Chill and dip the truffles in melted dark chocolate before rolling in hibiscus for a firmer shell.

Storage/Reheating

Store truffles in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for optimal texture. These truffles can also be frozen for up to 1 month—thaw in the refrigerator overnight.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, but espresso powder provides a more concentrated and refined coffee flavor. Adjust the amount to taste.

Where can I find hibiscus powder?

You can make it by grinding dried hibiscus petals in a spice grinder, or purchase it from health food stores or online retailers.

Is hibiscus flavor strong in these truffles?

It adds a tangy, floral undertone that balances the bitterness of the dark chocolate—subtle but distinctive.

Can I skip the espresso?

Yes, but the coffee enhances the richness of the chocolate. For a caffeine-free option, omit or use decaf espresso powder.

Can I make these ahead of time?

Absolutely. These truffles keep well and are perfect for preparing a few days in advance for gifting or entertaining.

Will the coating stain my hands?

Hibiscus powder can temporarily stain fingers, so use gloves if desired during the coating process.

Can I use milk chocolate instead?

You can, but it will yield a sweeter, creamier result. Adjust the hibiscus and espresso to maintain balance.

What type of chocolate is best?

Use high-quality dark chocolate with at least 70% cocoa for a smooth ganache and bold flavor.

How do I get a uniform size?

Use a small cookie scoop or melon baller to portion the ganache evenly before rolling.

Can I gift these in boxes?

Yes, place each truffle in a mini candy cup liner and store in a gift box lined with parchment or tissue.

Conclusion

Coffee and Hibiscus Chocolate Truffles are a bold and beautiful dessert that effortlessly blends the earthy intensity of espresso, the floral tang of hibiscus, and the richness of dark chocolate. With a jewel-toned finish and sophisticated flavor profile, they’re perfect for gifting, sharing, or savoring slowly with an espresso or glass of wine. Handcrafted, luxurious, and unforgettable—these truffles are chocolate artistry at its finest.

Coffee and Hibiscus Chocolate Truffles

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coffee and Hibiscus Chocolate Truffles are rich, velvety bites of dark chocolate infused with espresso and coated in tangy hibiscus powder. These unique homemade truffles make a stunning and indulgent gift or an elegant addition to any dessert spread.

• Author: Asma
• Prep Time: 15 minutes
• Chill Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 18 truffles
• Category: Dessert / Candy
• Method: No-Bake / Hand-Rolled
• Cuisine: Modern Fusion / Botanical-Inspired
• Diet: Vegetarian

Ingredients

• 200 g dark chocolate (70% cocoa), chopped

• 100 ml heavy cream

• 2 tsp finely ground espresso powder

• 1 tbsp unsalted butter

• 1/2 tsp vanilla extract

• Pinch of sea salt

• 1/4 cup dried hibiscus flowers, ground into a fine powder (plus extra for coating)

• 1 tbsp cocoa powder (optional, to mix with hibiscus for coating)

Cook Mode Prevent your screen from going dark

Instructions

1. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

2. Add chopped dark chocolate and butter to the cream. Let sit for 2 minutes, then stir until completely smooth.

3. Stir in espresso powder, vanilla extract, sea salt, and 1 tbsp hibiscus powder until fully incorporated.

4. Cover the bowl and refrigerate the ganache for 2–3 hours, or until firm.

5. Once chilled, use a spoon or small scoop to portion out tablespoon-sized amounts and roll into balls with your hands.

6. Roll each truffle in ground hibiscus powder or a hibiscus–cocoa blend to coat evenly.

7. Arrange on a parchment-lined tray and refrigerate for 30 minutes to fully set.

Notes

Store truffles in an airtight container in the fridge for up to 1 week. Let them sit at room temperature for a few minutes before serving for the best texture.