Name: Chocolate Coffee Ganache Truffles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: British
Ingredients: 250g milk chocolate; 75 ml heavy cream; 2 tablespoons coffee liqueur (Kahlua); 1 tablespoon instant coffee granules; 200g chocolate (milk, dark, or white) for coating; Cocoa powder, optional for dusting

Jump to Recipe

Introduction

Traditional Manchester Tart is a decadent dessert that features rich coffee-infused chocolate ganache truffles coated in a smooth chocolate shell. This treat combines the bold flavors of coffee and chocolate for an indulgent experience perfect for any occasion.

Chocolate Coffee Ganache Truffles Recipe - Recipe Image

Ingredients

250g milk chocolate
75 ml heavy cream
2 tablespoons coffee liqueur (Kahlua)
1 tablespoon instant coffee
200g chocolate (milk, dark, or white) for coating
Cocoa powder, optional for dusting

Instructions

Step 1: Line a 900g (2lb) loaf tin with parchment paper to prevent sticking and make it easier to remove the ganache later.
Step 2: Break the 250g milk chocolate into small pieces and set aside.
Step 3: In a small saucepan, gently heat the heavy cream, coffee liqueur, and instant coffee over low heat. Stir until the coffee granules dissolve and small bubbles appear around the edges.
Step 4: Remove the pan from heat and add the broken chocolate pieces. Stir until fully melted and smooth to create the ganache.
Step 5: Pour the ganache into the prepared tin. Let it cool at room temperature, then refrigerate for 2 to 4 hours until firm.
Step 6: Remove the set ganache from the tin and cut into 24 pieces. Roll each piece into a smooth ball with your hands.
Step 7: Place the ganache balls on parchment paper and refrigerate to keep firm while preparing the coating.
Step 8: Melt about two-thirds of the coating chocolate in a heatproof bowl over simmering water (without letting the bowl touch the water). Remove from heat and stir in the remaining chocolate until fully melted and tempered.
Step 9: Dip your fingertips into the tempered chocolate, then roll each ganache ball between your fingers to coat evenly. Let excess chocolate drip off before placing the truffle back on the parchment.
Step 10: Allow the coated truffles to set until the chocolate hardens. Store in a cool place until ready to serve.

Tips & Variations

Use dark or white chocolate for coating to create different flavor profiles and appearances.
If you don’t have coffee liqueur, substitute with strong brewed espresso or omit it entirely for a milder mocha flavor.
Dust the finished truffles lightly with cocoa powder for a classic touch and extra richness.
Ensure the chocolate is properly tempered to achieve a shiny, crisp coating and avoid bloom.

Storage

Store the finished truffles in an airtight container in a cool place or refrigerator for up to two weeks. If refrigerated, allow them to come to room temperature for about 15 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee works best here to dissolve fully and infuse the ganache with a smooth coffee flavor. However, you can substitute a strong brewed coffee concentrate, but reduce the cream slightly to maintain the right texture.

What is the purpose of tempering the chocolate?

Tempering chocolate ensures that it hardens with a glossy finish and a crisp snap. It also prevents the chocolate from melting too easily at room temperature and avoids a dull, streaky appearance called bloom.