Cocoa-covered mocha truffles
Super creamy and so chocolaty, these truffles are a chocolate lover's dream. Easy to make for an everyday treat, they also make the perfect addition to a dessert tray. This recipe makes plenty of truffles to share with family and friends. Plus, they’ll keep well in the refrigerator for up to a week so you can make them ahead or enjoy the leftovers later. For different flavours, you can leave out the coffee powder and add 2 tablespoons of orange, hazelnut, or coffee liqueur along with the half-and-half in step 1.
8 oz, good-quality, chopped
Regular instant coffee powder
Unsweetened cocoa powder
- Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring frequently, until melted and smooth; remove the saucepan from the heat. Stir in the half-and-half and the coffee powder until blended. Scrape the chocolate mixture into a medium bowl. Cover the bowl with plastic wrap and refrigerate until the chocolate mixture is firm, at least 3 hours or up to 2 days.
- Put the cocoa powder in a small bowl. Dust your hands with cocoa powder. Divide the truffle mixture into 32 portions. Quickly roll each portion into ball, then roll in the cocoa to coat evenly. Layer the truffles between sheets of wax paper in a covered container. Cover and refrigerate for up to 1 week.
- Serving size: 1 truffle.