Splenda Mocha Truffles Recipes

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MOCHA TRUFFLES



Mocha Truffles image

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

4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
1 cup Dutch-process cocoa powder, sifted
2 cups heavy cream
2 tablespoons high-quality ground coffee

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



Mocha Truffles image

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

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

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



Mocha Truffles image

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

1 (24 ounce) bag semi-sweet chocolate chips
8 ounces cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
6 ounces semi-sweet chocolate chips
1 tablespoon shortening

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 TRUFFLES



Mocha Truffles image

Bold coffee and rich chocolate flavour in these truffles is hidden within a smooth white chocolate coating.

Provided by katii

Categories     Candy

Time 4h30m

Yield 30 truffles, 30 serving(s)

Number Of Ingredients 6

1/4 cup whipping cream
1 tablespoon butter
1 teaspoon instant coffee granules
8 (1 ounce) semi-sweet chocolate baking squares
1 cup white chocolate chips
1 tablespoon cocoa powder (optional)

Steps:

  • Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved.
  • Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted.
  • Remove from heat and stir until smooth.
  • Transfer to bowl; cover and chill for 2 hours until firm enough to roll into balls.
  • Roll into 1/2" balls and place on waxed paper lined baking sheet; chill for 1 hour until firm.
  • Heat white chocolate and dip balls until completely coated.
  • Place balls back on waxed paper lined baking sheet.
  • Dust with cocoa before chocolate sets, if desired.
  • Chill for 1 hour.
  • Enjoy!

SPLENDA MOCHA TRUFFLES



Splenda Mocha Truffles image

This recipe is similar to other Truffle recipes, but differs in that it uses only SPLENDA to sweeten & low-fat ingredients. I've tried to match their appearance as close as possible to the true French Truffles that melt in your mouth. The amount of SPLENDA used is, of course to suit one's taste. The amount used here is not too sweet, yet enough to take the bitter bite out of the chocolate.

Provided by T-Sawyer

Categories     Candy

Time 45m

Yield 40 Truffles

Number Of Ingredients 7

1 (250 g) package kraft philadelphia light cream cheese spread
3 tablespoons instant coffee granules
2 teaspoons water
1 1/2 cups Splenda granular
4 ounces baker's unsweetened chocolate squares
3 tablespoons cocoa
1 tablespoon instant coffee granules (optional)

Steps:

  • In a medium sized bowl, dissolve instant coffee in water.
  • Add cream cheese and blend until light& creamy.
  • Add SPLENDA sweetener and blend well.
  • In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
  • Add to cream cheese mixture and blend well.
  • Chill about 1 hour or until firm enough to shape.
  • Shape into small drops about 1 inch.
  • Place on sheet of wax paper and freeze.
  • Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
  • When ready, remove Truffles& let sit about 5 minutes before coating.
  • Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
  • Then place Truffles into bag and gently shake to coat.
  • Store in airtight container in refrigerator.

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