Chocolate & coffee truffle pots

Chocolate & coffee truffle pots

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 5 mins


Serves 6
What better way to finish a meal than rich chocolate truffles and coffee? This easy dessert combines the two

Nutrition and extra info

  • Freezable
  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal543
  • fat45g
  • saturates25g
  • carbs28g
  • sugars27g
  • fibre1g
  • protein3g
  • salt0.04g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100ml strong coffee
  • 4 tbsp favourite spirit, such as rum, brandy, Disaronno



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 400ml double cream
  • 2 tbsp golden caster sugar
  • cocoa powder, to serve


  1. Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.

  2. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Dec, 2008
Silly question but the coffee meant to be hot or cold?
30th Nov, 2008
Mine didn't set either & I followed the recipe to the letter. Not sure why & I might give them another go doing something slighty different, but I havent figured out what yet!
8th Oct, 2008
accidently added 100 GRAMS of strong coffee! Disgustingly bitter so i melted together 200g of milk chocolate and a whole tub of elmlea double cream, added the bitter mixture to this bit by bit untill it was pleasently coffee flavoured, not like eating a jar of kenco! Learn from my mistake!
25th Jun, 2008
Forgive this novice but what is meant by 100g of strong coffee? I thought that liquids were measured in fluid ozs or parts of a litre.
24th Jun, 2008
no problem with portion size at all, served in a selection of china cups and saucers looked fab! didn't let the chocolate melt properly so was a bit grainy, perhaps not sweet enough??
2nd Apr, 2008
im going to make this for my dad's birthday meal. I know he will like it because it looks yummy
6th Feb, 2008
Made this for Christmas Day. Large portions, but my family are greedy so it wasn't a problem. Found them very boozy though. My nephews were flying round the room on a high of chocolate, coffee and booze!
28th Jan, 2008
If I make it again I will probably half the portions and serve with some fruit to balance out the intense richness of this pudding. I couldn't finish my portion.
20th Jan, 2008
Halfed recipe but it still made 8 espresso cups. I also left out the sugar, it just didn't need the extra sweetness as I used amaretto.
2nd Jan, 2008
Unfortunately I could not get it to set - however I achieved this by putting in a bain marie and all turned out well. Very rich though!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.