Mocha Truffles 3 Ways
The white chocolate is necessary to mellow out the taste. To give as gifts, place each truffle in a paper bon-bon cup and package in candy boxes (available in craft stores).
Serves: 75Hands-on: 1 hourTotal: 6 hoursDifficulty: Medium
- 2⁄3 cup heavy cream, heated to a simmer
- 1 stick (1⁄2 cup) unsalted butter, cut up
- 3 tsp. instant coffee granules, divided
- 1 package (24 oz.) semisweet chocolate chips
- 1 package (6 oz.) white chocolate chips
- 25 coffee beans
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup confectioners' sugar, plus more if needed
- Combine the cream, butter, and 1 teaspoon coffee granules in a 4-quart slow cooker. Stir in semisweet chocolate and white chocolate. Cover and cook on low for 1 hour or until chocolate has completely melted and the mixture is glossy and smooth, stirring every 15 minutes.
- Pour the chocolate mixture into a large shallow dish. Refrigerate for 2 hours until the gloss is gone and the mixture holds it shape when rolled in a ball. Meanwhile, line 2 large baking sheets with wax paper; set aside.
- Scoop out heaping teaspoons of the chocolate and roll into balls about 3⁄4 to 1 inch in diameter. Place truffles on the prepared cookie sheets. Press one coffee bean on top of 25 truffles. Refrigerate for at least 1 hour or until truffles are firmed up.
- In a small bowl, mix together cocoa powder with remaining coffee granules. One at a time, roll 25 truffles (without the coffee beans) in the cocoa mixture, turning to completely coat. Return truffles to one of the cookie sheets. Refrigerate for another hour or until completely firm.
- Using the confectioners sugar as a coating, repeat with the remaining 25 truffles.
- Store each truffle type, in separate airtight containers, in the refrigerator for up to a week, or freeze for up to 1 month.