January 28, 2022

Sinister Joe Chocolate Truffles

By Sonya Hamar
Sinister Joe Chocolate Truffles



  • 14 ounces of semi-sweet chocolate chips
  • 1 cup heavy whipped cream
  • 1 teaspoon Sinister Joe Italian Dark Roast coffee finely ground
  • ½ teaspoon unsalted butter (diced and at room temperature)
  • 1 tablespoon Kahlua liqueur
  • 4 ounces of chocolate (dark chocolate chips, grated)
  • 2-4 teaspoons of Sinister Joe Mocha coffee drip or coarse grind


  • Measure semi-sweet chocolate and set aside. Heat the cream in a saucepan over low heat until small bubbles begin to form around the sides of the pan.  Remove the cream from the heat: add Italian Dark Roast coffee and semi-sweet chocolate and beat gently.  Cool for 5 minutes.  Stir in butter and Kahlua.
  • Cool to room temperature, cover well and put in the fridge for at least 4 hours or until it is sturdy enough to scoop.
  • Combine the grated dark chocolate chips and Mocha coffee grind in a shallow dish. Combination is to your preference.
  • Cover a large baking sheet with wax paper; put aside.
  • Scoop out a tablespoon size of the cooled chocolate and use your hands to make it into a ball. Roll the truffle in the grated chocolate/coffee mixture and place it on the prepared baking sheet.  Repeat this until there is no more chocolate truffle mixture.  Store the truffles for up to two weeks in an airtight container in the refrigerator.


Calories 90; Fat 6g; Carbs 10g; Protein 1g

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