You’ll love these easy to prepare mocha truffles, chocolate covered creamy treats that are perfect for eating or gift giving! Recipe makes 5 dozen!
I LOVE to make truffles for our family and friends to enjoy any old time of the year. One of my “traditions” is to make Mocha Truffles each year at Christmas time, along with a couple other kinds of truffles.
I found this amazingly simple truffle recipe in one of my old “Taste of Home” magazines almost 20 years ago. They taste wonderful, and are surprisingly easy to make. I’ve made good old mocha truffles countless times over the years, and they always are a big hit!
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Do You Enjoy Truffles Or Bon Bons?
Do you enjoy truffles or bon bons? We sure do, and I try to make a new flavor every year at Christmas! You can find all of my truffle and bon bon recipes in the Recipe Index at the top of the page. A few favorites include chocolate orange truffles, peanut butter bon bons, and maple cream bon bons.
Mocha truffles are some of my absolute favorite decadent treats! The rich chocolate and coffee flavor combination is the reason I have made these truffles so many times over the years. They are so good, and so creamy… sigh. If only they were calorie-free!
Even though I don’t have photos of the “process” for making these truffles, it is a fairly simple process. Creamy chocolate mocha filling is mixed, shaped into balls, refrigerated, then dipped into chocolate to cover. That’s basically it! Anyone can make mocha truffles… really!
I hope you will give these mocha truffles a try. They are great ANY time of the year, and are a wonderful “sweet” gift to give a friend or colleague. Trust me. Have a wonderful day!
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- 2 packages (12 oz. each) semi-sweet chocolate chips
- 1 package (8 oz.) cream cheese, softened
- 3 Tablespoons instant coffee granules
- 2 teaspoon water
- 1 lb. dark chocolate confectionery coating * (see note at end of recipe)
- White confectionery coating for decorative "drizzle" (Optional)
To make the truffles: Melt the chocolate chips in a microwave-safe bowl (or in a double boiler). Add cream cheese, coffee granules and water to the chocolate and mix well. Cover bowl and refrigerate until chocolate is firm enough to shape.
- Shape the chilled chocolate mixture into 1 inch balls (Scoop chocolate out of bowl with spoon; use your hands to roll them-yes...it is a bit messy, but fun!). Place the chocolate balls onto a wax paper lined baking sheet, then refrigerate for 1-2 hours or until very firm.
- To make the chocolate coating: Melt the chocolate confectionery coating in a microwave-safe bowl or double boiler. Dip the truffles, one at a time in the chocolate to completely cover and then place covered truffle on waxed paper to let the chocolate harden. *I usually use a toothpick inserted into the chocolate ball to dip them. When dipped, I remove the toothpick and cover the hole where the toothpick was with additional chocolate. Once finished dipping and "drizzling" the truffles, let harden on waxed paper. Once hardened, I love to place them in individual mini-candy papers for a festive look! Keep the finished truffles refrigerated!
- **If desired, you can melt the white confectionery coating to decoratively "drizzle" over the truffles, or you can drizzle additional chocolate coating or sprinkles.
**Recipe creator says these truffles may be frozen for several months BEFORE dipping in chocolate. Thaw un-dipped truffles in the refrigerator before dipping.
**Chocolate or white confectionery coating can be found in the baking section of most grocery stores. Sometimes it is called "almond bark" or "candy coating". If you can't find it, a great substitute would be 1 cup semi-sweet or dark chocolate chips, plus 1 TBSP shortening, melted together (can double this amount). (I have done this...works like a charm!)
Here’s one more to pin on your Pinterest boards!