These creamy coffee mousse truffles are deliciously rich, smooth, and absolutely impossible to resist. They will disappear in an instant!
The recipe can be made with just 5 ingredients.
If you consider yourself a true coffee lover, this creamy truffle recipe is definitely one to bookmark. Or better yet, why not go straight to the kitchen and try them right now?
The no-bake coffee truffles are easy to whip up from scratch, and they taste like a combination of a New York cheesecake and homemade tiramisu!
You may also like: Vegan Chocolate Mousse
The first time I made these coffee mousse truffles was for a rooftop party.
I decided to cut each truffle in half before serving, to show off the whipped coffee filling and also so guests could taste them and still save room for other desserts.
By the end of the night, it was clear that I should have brought a double batch. With a coffee cheesecake filling and dark chocolate shell, these truffles will not last long.
For Vegan Coffee Truffles: The truffle recipe works with vegan butter and coconut butter or store-bought or homemade Vegan Cream Cheese.
For Keto Coffee Truffles: Use powdered erythritol for the sweetener of choice to turn these into cream cheese coffee fat bombs. If dipping in chocolate, just be sure to use sugar free chocolate chips.
Mocha Truffles: Add 1 tablespoon of regular or Dutch cocoa powder to the cream cheese filling before blending everything together.
Still craving coffee? Make this Frappuccino Recipe or a Whipped Coffee.
The recipe was adapted from these Cream Cheese Bombs and my Chocolate Truffles
Coffee Mousse Truffles
Ingredients
- 4 oz cream cheese or coconut butter
- 2 tbsp butter, or additional coconut butter
- 3 tbsp powdered sugar or erythritol
- 1/2 tsp instant coffee
- optional melted chocolate for dipping
Instructions
- Bring the first two ingredients to room temperature if not already soft. Then combine all ingredients until smooth. Using a hand mixer yields the smoothest results by far, but stirring with a fork technically works and still tastes good. Spread into a container, or use a mini cookie scoop to place balls onto a parchment-lined plate. (If too soft, chill until firm enough to scoop.) Freeze until firm. If using a container, cut into bars or squares. If desired, dip in melted chocolate at this time. Refrigerate or freeze leftovers.View Nutrition Facts
Notes
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Easy Dessert Recipes
meme shebroe says
Quick, easy & delish. Also makes great gifts. Loved them!
CCK Media Team says
Thank you so much for making them!
Christin says
This looks delish! Can I use ghee in place of the cream cheese/coconut butter? Thanks!
CCK Media Team says
Hi sorry we have never tried it!
Donna says
Look quick and easy to make. Can the recipe be tripled? I definitely need more than 8 – 10 and would like to make them all at once, instead of separate batches.
CCK Media Team says
It can! 🙂
Elfi says
Hi I made these with a whole block of Philadelphia cream cheese and 2T instant coffee and 3-4T icing sugar, 1t vanilla essence. Put them in the freezer in balls then dipped them in Lindt 75% dark melted chocolate. They were a hit with friends, will make them again but will dip them twice in the chocolate next time. Thank you
CCK Media Team says
Thank you so much for making them 🙂
Lew says
How do you roll ito balls? The mixture is so sticky. I tried a melon baller but too gooey even after several hours in fridge. What’s the answer?
CCK Media Team says
Hmm, we haven’t heard that from anyone else so are guessing it might be due to a brand/type of ingredient you’re using. What specific ingredients are you using?
Lew says
4 oz. Happy Farms (Aldi brand) cream cheese
2 T. butter
3 T. powdered sugar
1/2 t. instant coffee
I have tried 3 times because I really like the flavor combo. But it is sooo difficult to work with the cream cheese mixture. Last time it went straight to the freezer overnight. However the results were the same. Maybe Philly cream cheese?
Max says
From having tried myself a few times in the past, I found that depending on the brand of Coconut Butter I was using, I had to add more powdered sweetener to get it to firm up and not be sticky. Maybe try adding a little more powder 🙂 Hope it works out for you! If not, you can always spread it into a tray and cover with melted chocolate, and cut it into gooey bars!
Lew says
Thanks for the suggestion Max. I’ll try more powdered sugar.
Gina Bibeau says
It s easy healthy and taste so good thank you
Abby says
These are AMAZING. Coffee lovers rejoice! I added a bit more of the coffee and a pinch of sea salt to mine. Absolutely delicious and a wonderful low carb treat! Will def be making again! Thank you!
CCK Media Team says
Thank you so much for making them!
Angelina C says
These are amazing!!! The perfect combination of coffee flavour, cheesecake and chocolate! I highly recommend!
Kaylyn says
Made these vegan! I used vegan cream cheese and vegan butter. Tripled the coffee (lol send help) and double-dipped the chocolate (semi sweet Good Life vegan chocolate). Make sure you stick the batter in the fridge prior to rolling them. It makes a major difference in being able to work with them. So good!
CCK Media Team says
Your version sounds even better 🙂
Lee says
This sounds so good, will be trying soon. Will Espresso powder work or are the coffee granules a must?
CCK Media Team says
Hmm we have never tried espresso powder before in anything but don’t see why not!
Kim says
Your recipe says 1/2 tsp of instant coffee. Is that the prepared coffee (liquid) or the instant granules?
CCK Media Team says
Granules 🙂
Stacy Garcia says
These were amazing! We used Besti monk fruit “sugar” and drizzled them with melted Lily’s sugar free milk chocolate. Thanks for the recipe:) How long do you freeze the balls before they can be handled to dip into chocolate?