Cappuccino Truffles
The dark chocolate, mocha and cinnamon is a delectable combination. Smooth and rich, I could eat them all in one sitting...So, make a lot because they also make great gifts.
—Ellen Swenson
Newport Center, Vermont
SERVINGS
|
18
|
CATEGORY
|
Dessert
|
METHOD
|
Chill
|
PREP |
25 min. |
COOK
|
5 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 tablespoon boiling water
- 2 teaspoons instant coffee granules
- 2-1/2 teaspoons ground cinnamon, divided
- 1/3 cup heavy whipping cream
- 6 squares (1 ounce each) bittersweet chocolate, chopped
- 2 tablespoons butter, softened
- 3 tablespoons sugar
DIRECTIONS
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. Yield: 1-1/2 dozen.