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Mocha Cream Truffles

 Mocha Cream Truffles
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.
50 ServingsPrep: 1 hour + chilling


  • 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


  • 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,

2 of 2

Mocha Cream Truffles (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 5 mg cholesterol, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.