Coffee truffles

Make it quick and easy with Café Minerva!

Acknowledgement Chef: Pablo Analuisa.



  • 1 cup chopped chocolate bars
  • 1 cup of cream
  • 2 tablespoons of Minerva Instant Freeze-Dried Minerva
  • ¼ cup hot water
  • Cocoa powder to taste
  • 2 tablespoons walnuts


  1. Dissolve the coffee in water and set aside.
  2. Place the cream and chocolate in a double boiler until dissolved.
  3. Pour the reserved coffee with the previous mixture and beat until a thick cream is formed to add the nuts.
  4. Place in a plastic container and cover with plastic wrap to refrigerate for 5 hours.
  5. After the indicated time, remove the mixture from the refrigerator and form medium-sized balls.
  6. Cover the balls with the cocoa powder and serve.

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