Cappuccino Truffles Recipes

CAPPUCCINO TRUFFLES

Steps:

• In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.

MOCHA TRUFFLES

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.

CAPPUCCINO TRUFFLES

Steps:

• Dissolve instant coffee in combined juice and vanilla. Gradually add to marshmallow creme in small bowl of electric mixer, beating on low speed until well well blended. Add wafer crumbs, pecans and zest; mix well.
• Shape into 1-inch balls; roll in combined cocoa and powdered sugar until evenly coated. Place in single layer in shallow pan; cover tightly.
• Refrigerate several hours or until firm. Store in tightly covered container in refrigerator.

CAPPUCCINO TRUFFLES

Steps:

• 1. Dissolve coffee in combined juice and flavorings.
• 2. Gradually add to marshmallow creme with mixer.
• 3. Add crumbs, pecans and peel.
• 4. Shape into 1-inch balls.
• 5. Roll half of balls in combined cocoa and confectioner\'s sugar.
• 6. Roll remaining balls in coconut.
• 7. Makes about 5 dozen.

CHOCOLATE COFFEE TRUFFLES

Steps:

• Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Stir in the butter and coffee granules until fully melted and combined.
• Cover the bowl tightly and refrigerate overnight or until the ganache is completely set.
• Line a large baking tray with parchment or wax paper.
• Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to roll, coat your hands in cocoa powder to make the process easier.
• Freeze the truffles for 30 minutes.
• Add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Dip each truffle into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.

MOCHA TRUFFLES

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.

CAPPUCCINO TRUFFLE DESSERT

Steps:

• Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
• Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.

CAPPUCCINO TRUFFLES

Steps:

• In a small bowl, combine the water, coffee and 1 t. cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in the chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.
• In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1 inch balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.