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21 Dec 2001


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Categories: Chocolate Recipes
Author: Admin


Mocha Truffles

(60 pieces)
1. In a double boiler, or microwave-safe bowl, melt:
2 pkgs. semisweet chocolate chips (12 oz each)
2. Add:
1 (8 oz.) pkg. cream cheese, softened
3 Tbs. instant coffee granules
2 tsp. water
3. Mix well.
4. Chill until firm enough to shape into 1-inch balls.
5. Place on a waxed paper-lined sheet, and chill for 1-2 hours, or until firm.
6. In a double boiler or microwave-safe bowl, melt: 1 lb. dark chocolate confectionery coating
7. Dip balls into chocolate and place on waxed paper to harden.
8. If desired, melt and drizzle over truffles: white confectionery coating
Tout Sweet Cappuccino Truffles

8 oz semi sweet chocolate, melted
3 1/2 Tbs. butter, melted
2 tsp. instant coffee
1/4 cup evaporated milk
4 oz white chocolate, melted
Mix together the semi sweet chocolate and the butter until blended. Add

the instant coffee and evaporated milk. Chill until set. Roll into balls and freeze for about an hour. Dip frozen truffles into the white chocolate.
Remove quickly and chill until ready to serve.
Mocha Truffles
Tip: If the warmth of your hands makes the truffle mixture stick to them, rinse your hands with cold water, shake off the excess and continue

1/3 cup heavy (whipping cream)
1/2 stick (1/4 cup) butter or margarine (not spread), cut up
1 Tbs. instant espresso crystals
2 cups (12 oz) semisweet chocolate chips
1/3 cup white-chocolate vanilla chips

Decoration: white-chocolate (vanilla) chips and chocolate coffee beans

and/or unsweetened cocoa powder and confectioners' sugar

1. Have ready a glass pie plate of 8 or 9-inch baking dish, cookie and

paper candy cups.
2. Heat cream and butter in a small saucepan over medium heat, or in a


bowl in microwave on high, until cream simmers and butter melts. Whisk in espresso crystals until completely dissolved.

3. Add semisweet and white-chocolate chips. Stir over low heat or
microwave on medium stirring often, until melted and smooth.

4. Pour into pie plate or dish and chill 2 hours or until the consistency

of soft fudge. (If mixture get too firm, let stand at room temperature until

the right consistency.)

5. Line cookie sheet with waxed paper. Roll heaping teaspoonfuls truffle mixture into 3/4-inch balls (they don't have to be perfectly round). Place

on lined sheet and chill 1 hour or until firm.

6. To decorate with white chocolate and chocolate coffee beans: Melt white-chocolate chips according to package directions. Scrape into corner

a gallon-size zip top bag. Snip tip off corner and squeeze chocolate


opening over truffles. Top each with a coffee bean while chocolate is wet.

Refrigerate until set. If coating with cocoa or confectioners' sugar;

Place coating(s) on waxed paper. Roll truffles in coating to cover. Place a


sheet of waxed paper on cookie sheet, add truffles and refrigerate until


7. Place each truffle in a paper candy cup. Refrigerate in a single layer

in airtight containers.

8. Makes 36

14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no

2 tablespoons dark rum
2/3 cup shredded coconut
1/2 cup unsweetened cocoa
1/2 cup finely chopped toasted walnuts or pecans
1/2 cup chocolate wafer crumbs

1. Line 2 cookie sheets with foil. Chop chocolate into uniform small

2. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in

butter and rum until butter melts. Pour into jelly roll pan and


until firm, 30 minutes.

3. Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets.

With palms of hands, quickly shape into balls (they will be roughly shaped).
4. Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.

Yield: 70 to 75 Truffles

16 ounces high-quality semisweet chocolate, preferably Belgian or French, plus 12 ounces additional chocolate for dipping truffles
1/2 cup heavy cream, warmed
1 teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter, softened and cut into chunks
2 tablespoons rim (optional)
3/4 cup shredded unsweetened coconut
Melt the 1 Pound of chocolate slowly in the top of a double boiler. Cool slightly, then combine with heavy cream and vanilla. Stir in the butter


if desired, and refrigerate until firm but still pliable, about 20

Transfer to a pastry a bag fitted with a large straight tip and pipe into

teaspoon-size mounds on a sheet of waxed paper; alternately, spoon out the

teaspoon-size mounds. refrigerate until firm. Working quickly to prevent

melting, roll the chocolate into balls, then chill again until firm. In a

food processor fitted with a metal blade, pulse the coconut briefly to


it a little finer so that it will adhere better to the truffles. When

roll each truffle in the coconut, pressing firmly to make sure the coconut

sticks. At this point you can refrigerate the truffles for as much as a

until you are ready to dip them.
Melt the dipping chocolate in the top of a double boiler over hot, but not boiling, water. Using a wire dipping spoon or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a

cake rack set over a cookie sheet until dry, and refrigerate until firm. You


scrape up any chocolate that has dripped to be returned to the dipping
The truffles will keep for a several weeks if refrigerated in covered

container. Broughts you the Number 1 recipes all around the World! You're sure to find the perfect dish.


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Truffles Truffles 7 out of 10 based on 4 ratings. user reviews.

truffels coffee and rum 2 tbs instant chocolate coconut balls


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