Mocha Truffles | cooking ala mel

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..

Truffles are extremely easy to make, albeit a little bit messy. You can definitely trick people into thinking you spent a lot of time on them; truffles are a pretty fancy treat!

Mocha Truffles
(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.

Remove truffles from fridge about four at a time (I did it one at a time) to precent unnecessary melting. Melt the extra semisweet chocolate in the microwave or using a double boiler. Roll the chocolate dollops into balls with your hands and dip into melted chocolate until completely coated. Once coated, place onto lined cookie sheet and sprinkle with cappuccino mix. Package as you wish and store in the fridge until ready to serve.

I found it useful to wash my hands with cold water in between every four truffles to ensure they would’t melt so quickly in my hands.

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