MOCHA TRUFFLES
Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 11mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MOCHA TRUFFLES
These are a favorite of the cookie exchange, originally from a co-worker who is a much better cook than I.
Provided by Janice Reeves
Categories Desserts Candy Recipes Truffle Recipes
Time 2h35m
Yield 66
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
- Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
- Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 8 g, Cholesterol 3.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 11.3 mg, Sugar 6.8 g
MOCHA TRUFFLE COOKIES
Cocoa and coffee come together deliciously in these treats preferred by my husband. I like to make extras to tuck in gift baskets for friends and family.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips. , Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MOCHA TRUFFLES
Add coffee liqueur to chocolate ganache for a richly flavored truffle.
Provided by Food Network Kitchen
Time 3h30m
Yield 12 to 24 truffles (depending on size)
Number Of Ingredients 4
Steps:
- Put the chocolate in a medium microwave-safe bowl. Heat the cream over medium-low heat just until it comes to a boil in a small saucepan. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave for 10 second increments if there are any un-melted pieces of chocolate. Stir in the coffee liqueur.
- Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
- Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
- Put the cocoa on a plate and roll each truffle until well coated. Refrigerate until very cold.
MOCHA TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 20 truffles
Number Of Ingredients 0
Steps:
- Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.
MOCHA TRUFFLE CHOCOLATE COOKIES
These cookies taste more like a mocha brownie...so fudgy and yummy, if you want a more crispier cookie, then bake a couple of minutes longer, for a chewy cookie, bake as stated...this recipe only produces approx 25-30 cookies, so double the recipe, but prepare the exact recipe in two separate mixing bowls.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 18m
Yield 25-30 cookies (prox)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Prepare a lightly greased cookie sheet.
- In a large saucepan, melt butter and 1/2 cup chocolate pieces over low heat.
- Remove from heat.
- Stir in the instant coffee granules, mix until blended.
- Remove from heat; cool 5 minutes.
- Stir in sugars, eggs and vanilla.
- In a medium bowl, sift together, flour, cocoa powder, baking powder and salt.
- Stir into coffee mixture.
- Stir in 1 cup remaining chocolate pieces (or you could use chocolate chips).
- Drop by rounded tablespoonfuls onto cookie sheet.
- Bake for 8-10 minutes.
- Cool 1 minute before removing from baking sheet.
Nutrition Facts : Calories 196.7, Fat 7.9, SaturatedFat 4.7, Cholesterol 27.1, Sodium 65.8, Carbohydrate 29.7, Fiber 1.6, Sugar 19.6, Protein 2.4
MOCHA TRUFFLE COOKIES
Make and share this Mocha Truffle Cookies recipe from Food.com.
Provided by Camerons
Categories Dessert
Time 10m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large saucepan, melt butter and 1/2 cup chocolate chips over low heat. Remove from heat.
- Stir in coffee, cool 5 minutes.Stir in sugars, eggs and vanilla.
- In a medium mixing bowl combine flour, cocoa, baking powder and salt. Stir into coffee mixture.
- Stir in the 1 cup chocolate chips.
- Drop dough by rounded tablesppons onto lightly greased cookie sheets.
- Bake for 10 minutes, let cool one minute before removing from sheets.
Nutrition Facts : Calories 147.3, Fat 6.1, SaturatedFat 3.5, Cholesterol 22.2, Sodium 55.2, Carbohydrate 22.7, Fiber 0.9, Sugar 14.9, Protein 1.9
MOCHA TRUFFLES
Steps:
- Place cream, sugar and butter in a 4-cup glass measure or a one-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 1/2 minutes.
- Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm, about an hour.
- Sift cocoa, confectioners sugar and espresso powder onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller or a measuring teaspoon in hot water. Scoop out a truffle, using the tip of a small knife to help release it.
- Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.
- Chill truffles until firm, about half an hour. Sprinkle with remaining cocoa mixture. Store in layers separated by wax paper, tightly covered and refrigerated.
Nutrition Facts : @context http, Calories 38, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
MOCHA TRUFFLES
Perk up our Classic Truffles with high-quality ground coffee for these mocha treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- In a small saucepan, bring cream to a boil with coffee. Cover, andlet steep 20 minutes. Strain mixturethrough a fine strainer into a clean bowl.Discard solids. Measure 1 cup liquid and bring it, the butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
MOCHA TRUFFLES
Categories Candy Chocolate Dessert Freeze/Chill Back to School Winter Chill Bon Appétit
Yield Makes about 35
Number Of Ingredients 5
Steps:
- Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
- Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate. Pour cream into 2-cup glass measuring cup. Place in microwave oven and bring to boil on high. Stir ground espresso beans into hot cream; let steep 5 minutes. Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer. Stir until cream-chocolate mixture is well blended and smooth.
- Place butter on plate. Microwave 10 seconds on high to soften. Add butter, 1 piece at a time, to chocolate mixture, stirring until melted. Cover ganache with plastic wrap and chill until firm, about 2 hours.
- Line baking sheet with waxed paper. Place cocoa powder in medium bowl. Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens). Drop each truffle into cocoa powder to coat; shake off excess. Place on prepared baking sheet. Chill truffles until firm, at least 2 hours. (Can be made 2 weeks ahead. Store in airtight container in refrigerator. Dust truffles with cocoa powder before serving.)
MOCHA-TOFFEE TRUFFLE BARS
Prize-Winning Recipe 2010! Indulge in a rich bar cookie - lots of flavor, lots of gooey bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
- Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
- Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
- Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 20 g, TransFat 1/2 g
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