This post is part of a collaboration we are doing with Pureharvest.

Enjoy these delicious chocolates with a warm Mocha or your favourite República Organic coffee.

Espresso Truffles Recipe

Image: Photographically


100g good quality dark chocolate or make your own using our Clean Chocolate Recipe


½ cup COCO²

1 tablespoon República Organic Instant coffee

1 tablespoon Warm Water / Milk



For the chocolate

Melt your chocolate over a pot of simmering water. Once it’s ready spoon approximately a tsp of the melted chocolate into each chocolate mould.

Gently swirl around until all sides of the mould are evenly coated. Place in the freezer to set while you make the filling.


For the filling

Dissolve the instant coffee in the warm water/milk and add to the COCO². Over a pot of simmering water, melt the coffee and COCO² together until combined.

Remove from heat and allow to cool slightly.

Once the chocolate moulds have set in the freezer (approx. 20 minutes) fill them up about half way with the filling. Place back into the freezer for another 20 minutes. 

Once the chocolates have set for a second time, remove from the freezer pour the remaining chocolate over to cover the filling.


Place into the fridge to set for a third and final time.