Bittersweet Chocolate Truffles

Delicious buttery mocha bittersweet candies are rolled in cocoa powder and/or coconut for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

Yield: 2 dozen or 24 servings, one truffle each

Ingredients

2 tablespoons Maxwell House Instant Coffee, any variety
3/4 cup whipping cream
1/4 cup (1/2 stick) butter or margarine, cut into chunks
3 tablespoons granulated sugar
2 (6 squares each) packages Baker's Bittersweet Baking Chocolate, broken into chunks
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup Baker's Angel Flake Coconut

Instructions

Microwave instant coffee, whipping cream, butter, sugar, baking chocolate and vanilla extract on HIGH for 3 minutes or until mixture comes to full boil, stirring every 1 1/2 minutes.
Add chocolate and vanilla extract; stir until chocolate is completely melted.
Refrigerate for 2 hours or until firm enough to handle.
Shape into 24 balls, each about 1 inch in diameter.
Roll in cocoa and/or coconut.
Refrigerate until ready to serve.
Store between layers of wax paper in an airtight container in the refrigerator for up to 3 weeks.

Notes

Substitute multi-colored sprinkles or Oreo Chocolate Cookie Crumbs for the cocoa and/or coconut.

Bittersweet Chocolate Truffle Squares: Prepare and refrigerate mixture as directed. Sprinkle 1 cup chopped toasted Planters Slivered Almonds onto bottom of foil-lined 8 inch square pan. Spread chocolate mixture evenly over almonds. Refrigerate for 2 hours or until firm.

Cut into 48 squares.

Nutrition

Per serving: Calories 130 Total fat 11g Saturated fat 7g Cholesterol 15mg Sodium 25mg Carbohydrate 10g Dietary fiber 2g Sugars 7g Protein 1g

Vitamin A 4% DV Vitamin C 0% DV Calcium 0% DV Iron 4% DV

Attribution