Mocha Truffle Cups Recipes

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.

MOCHA TRUFFLE CUPS

Steps:

• In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180°). Remove from the heat; whisk in coffee granules., Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours., In a microwave-safe bowl, melt candy disks. On a baking sheet, place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating., Carefully peel liner away from chocolate; discard liner. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate. Garnish with sprinkles just before serving.

MOCHA TRUFFLES

Steps:

• Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

MOCHA TRUFFLES

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 GANACHE TRUFFLE CUPS

Steps:

• Place the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove from the heat, take 1 tablespoon of hot cream and dissolve the espresso powder in it, then blend it back into the rest of the cream. Pour the hot cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the mixture, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
• Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the ganache mixture. Pipe the mixture into 1-inch foil candy cups up to the top edge. Place a mocha bean on top of each cup. Chill the truffle cups in the refrigerator until they are set (1 hour).
• In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer. The truffle cups are best served at room temperature.
• Hazelnut Ganache Truffle Cups: Omit the espresso powder. After stirring together the chocolate and whipping cream, stir in 2/3 cup toasted, skinned, finely ground hazelnuts. Rather than placing a mocha bean on top of each truffle cup, place a toasted, skinned, whole hazelnut, pointed end up on top.
• White Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 10 ounces white chocolate for the bittersweet chocolate.
• Milk Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 9 ounces milk chocolate for the bittersweet chocolate.

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.

MOCHA TRUFFLES

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!