Mocha Truffles


  • 1/4 C butter 1 1/2 lbs.
  • Semisweet chocolate.
  • 3/4 C non-dairy coffee creamer
  • Any flavor 1/2 teaspoon vanilla extract 1.
  • 1/2 pounds real milk chocolate for dipping.
  • 1 cup finely chopped chocolate.
  • Milk or semisweet for decoration.

Preparation Method:

  • Melt semisweet chocolate in double boiler over hot water.
  • Heat butter, creamer, and vanilla in another saucepan to 125° F on a candy thermometer.
  • Add semisweet chocolate all at once, beating until smooth and creamy.
  • Chill in refrigerator until nearly set but still pliable.
  • Beat with mixer until light and fluffy.
  • Spread in 9-inch buttered pan until set enough to roll into small balls.
  • Melt milk chocolate over double boiler.
  • Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.
  • Store in air-tight container in a very cool place.
  • Prepare the Silicone Molds for the chocolate.
  • Put the filling grains inside each mold as desired.
  • Pour the chocolate inside the molds.
  • Leave it until it cools at the temperature of the Kitchen.
  • Put it in the refrigerator until it becomes fully coherent.
  • Take it out of the molds and serve it cold with coffee, and aluminum foil can be used as an alternative to Silicone Molds as follows:
  • Put the chocolate mixture in another bowl.
  • Put it in the refrigerator until it cools and sticks slightly so that it is formed and divided with a spoon.
  • Get aluminum foil, and then cut it into medium sized squares.
  • Bring the chocolate from the refrigerator.
  • Put a spoonful of each aluminum sheet with one or more of the fillings, pressing it to be in the middle of the chocolate.
  • Wrap the chocolate as desired, tightening it and enabling it to take the desired shape.
  • Keep the chocolate chips in the refrigerator until they solidify and harden.

Makes about 3 dozen truffles.

Warm regards,
Best Nice Deals Team

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