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Coffee and Hibiscus Chocolate Truffles

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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.

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)

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.

Find it online: https://yumfoodusa.com/coffee-and-hibiscus-chocolate-truffles/