Cocoa-Covered Mocha Truffles

PersonalPoints™ per serving

Total Time: 10 min

Prep: 5 min

Cook: 5 min

Serves: 32

Easy

Super creamy and so chocolaty, these truffles are a chocolate lover's dream.

Easy to make for an everyday treat, they also make the perfect addition to your Valentine's dessert tray. This recipe makes plenty of truffles to share with family and friends. Plus, they’ll keep well in the refrigerator for up to a week so you can make

them ahead or enjoy the leftovers later. For different flavors, you can leave out the coffee powder and add 2 tablespoons of orange, hazelnut, or coffee liqueur along

with the half-and-half in step 1.

Ingredients

8 oz semisweet chocolate, good-quality, chopped
3 tbsp unsalted butter
⅓ cup half-and-half cream
2 tsp regular instant coffee powder
⅓ cup unsweetened cocoa powder

Instructions

Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring frequently, until melted and smooth; remove the saucepan from the heat. Stir in the half-and-half and the coffee powder until blended. Scrape the chocolate mixture into a medium bowl. Cover the bowl with plastic wrap and refrigerate until the chocolate mixture is firm, at least 3 hours or up to 2 days.
Put the cocoa powder in a small bowl. Dust your hands with cocoa powder. Divide the truffle mixture into 32 portions. Quickly roll each portion into a ball, then roll in the cocoa to coat evenly. Layer the truffles between sheets of wax paper in a covered container. Cover and refrigerate for up to 1 week.
Serving Size: 1 Cocoa-Covered Mocha Truffle.