Cocoa-covered mocha truffles
PersonalPoints™ per serving
Super creamy and oh so chocolaty, these truffles are a real delight and will definitely help to curb your sweet tooth cravings. 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 stored in the refrigerator for up to a week so you can make them ahead or keep the leftovers to enjoy later. If you love truffles with a hint of liqueur, leave out the coffee powder and add 2 tablespoons 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, stirringing, frequently, until melted and smooth; remove the saucepan from the heat. Stir in the half-and-half and 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 up to 1 week. Yields 1 truffle per serving.
If you love truffles with a hint of liqueur, leave out the coffee powder and add 2 tablespoons Grand Marnier, or Tia Maria along with the half-and-half in step 1.