I made my mom almond joy truffles for Christmas, and I had some leftover cream that I didn’t have a use for, so I decided to make Alex some mocha truffles. Alex loves anything mocha. These truffles were no exception. He ran out of truffles right before we got back to school, and he’s been begging me to make them again for him ever since. We’ll see..
(yields about 18 truffles)
5 oz. semi sweet chocolate
2 oz. unsweetened chocolate
1/2 cup heavy cream
1 T hot coffee
1 T espresso liqueur
1/2 t chocolate coffee liqueur
more semi sweet/dark chocolate for dipping
mocha cappuccino mix, two packets, about 1/2 cup
Chop the chocolate and place in a bowl. Heat cream over medium-high heat until it reaches a boil. Immediately pour hot cream over chocolate and whisk until smooth. Whisk in coffee and liqueurs. Cover mixture and refrigerate for about 1 hour. Using a small ice cream scoop (or cookie scoop), make scoops of chocolate mixture and place on lined cookie sheet. Return to the fridge for about 20 minutes.