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Mocha Cream Truffles Recipe

Java lovers just can’t get enough of these cookie truffles. Our Test Kitchen perked them up by adding espresso and chocolate-covered coffee beans.

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Mocha Cream Truffles Recipe

Prep: 1 hour + chilling

Yield: 50 Servings

60 60

Ingredients

1 package (15-1/2 ounces) Oreo cookies
1 package (8 ounces) cream cheese, softened
3 tablespoons instant espresso powder
1 teaspoon boiling water
1/2 cup chocolate-covered coffee beans, coarsely chopped, optional
3-1/2 cups semisweet chocolate chips
2 tablespoons plus 1-1/2 teaspoons shortening

Directions

Place sandwich cookies in a food processor; cover and process until finely chopped. Dissolve espresso powder in boiling water. Add espresso mixture and cream cheese to cookie crumbs. Cover and process until smooth. Stir in coffee beans if desired.
Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator. Yield: about 4 dozen.

Nutritional Facts 1 truffle (calculated without chocolate-covered coffee beans) equals 122 calories, 8 g fat (4 g saturated fat), 5 mg cholesterol, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Mocha Cream Truffles in Country Woman Christmas Annual 2011, p68