Tartufi al Cioccolato Fondente (Italian Dark Chocolate Truffles)

Beautiful, delicious and easy-to-make dark chocolate and espresso truffles. Beware, once you would try one you may not be able to stop! 🙂

P.S. If you would like a light version of this recipe without giving up on taste, then you may wish to try my Carob, Hazelnuts & Cinnamon Truffles. The recipe is here. Enjoy 🙂

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time1 Hour
  • Servingmakes around 20 truffles
  • CuisineItalian


  • 250 gdark chocolate
  • 125 gunsalted pure butter
  • 100 gbrown icing suga
  • 2 cupsItalian espresso coffee
  • 1/3 teaspoonground cinnamon


  1. – prepare two cups espresso coffee by using an Italian moka;

    – in a clean, dry bowl set over a saucepan of barely simmering water, pour the espresso and melt in it the chocolate until smooth;

    – remove from the stove and allow the melted chocolate to cool down for a few minutes;

    – put the butter at room temperature into a bowl together with the sugar; and whisk them till you get a smooth cream;

    – add the ground cinnamon and mix well;

    – pour the lukewarm chocolate onto the butter cream and mix well till everything binds together;

    refrigerate for about 1 hour;

    – generously spread cocoa powder onto a flat plate;

    – take the tartufo-mixture out from the fridge;

    – use a teaspoon to take some mixture an roll it on the cocoa powder to give it the shape of a small ball;

    – repeat the operation till you finish all the tartufo-mixture;

    – keep the tartufi in the fridge;

    – for a better texture experience, take them out from the fridge about 15/20 minutes before serving;

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