Friday, November 11, 2011

Mocha Truffles

If I haven't got your attention yet, then maybe this will do it! Everyone that has ever tried these has loved them! It originally came from a Taste of Home magazine from years ago. My sister, Brenda, was the one to first introduce the family to this recipe. I'm not sure if it is exactly as it was, since none of us ever bothered to write it down, but they are absolutely sinful! If you love chocolate and mocha, you simply must try this! It is perfect for Valentine's Day!  No one will ever know that you didn't slave over them. (not much anyway) The hardest part is rolling them out. I suggest getting the kids involved, if you can keep them from eating it all!
These need to be made in a glass bowl, suitable for your microwave. Yes, I said microwave, no stove necessary!

2 12 ounce bags semi sweet chocolate chips
1 8 ounce package cream cheese, softened
3 tablespoons instant coffee granules dissolved in a tablespoon of hot water (use less if you want a milder mocha flavor, 2 Tbsps is delicious too.)
1 package of dipping chocolate or bark coating

Melt the chocolate chips according to pkg directions in microwave. If there aren't any, I stir every minute until creamy, don't over heat.
Add the cream cheese immediately, stir until mixed well, then add coffee water mixture
Mix very well
Refrigerate at least 2 hours until they are chilled completely but not hard. If you leave it in the fridge too long you may have to let it set out for a little while.
Spread out some wax paper and roll it into balls, about inch in diameter. I suggest rolling them quickly between your palms.  This is going to be messy, but well worth it, trust me! The longer you handle it the softer it will become and my be difficult to shape. They don't have to be perfect, because you are going to dip them anyway.
Once you have then all rolled out, melt your dipping chocolate. You can use the stove top method if you prefer, but I use the microwave instructions.
I recommend melting half of the dipping chocolate at a time in a small deep mixing bowl. It makes it easier to dip and it doesn't start cooling before you finish dipping. Trial and error here, you may have a better method. If so please share it.
Dip the truffle balls in the chocolate and allow them to cool on the wax paper for a little while.
If desired, you can drizzle them with white chocolate, maybe tinted pink for Valentine or any other concoction you so desire.
Once they are cool enough to handle, put them in the refrigerator for a couple of hours.
Once they are cooled you may store them at room temperature.
That is all. You will find that they are even more delicious a couple of days after you make them, if they last that long! ENJOY!

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