Mocha Truffle Cups Recipe
Mocha Truffle Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
One classic recipe I pull out every yuletide is for these dreamy creamy truffle cups. They're just so festive...and the smooth filling melts as fast as snowflakes on your tongue!
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 3/4 cup heavy whipping cream
  • 3 tablespoons butter
  • 1 tablespoon instant coffee granules
  • 2-2/3 cups milk chocolate chips
  • 2-2/3 cups red, green or white candy coating disks
  • Red and green sprinkles, optional

Directions

In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180°). Remove from the heat; whisk in coffee granules.
Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours.
In a microwave-safe bowl, melt candy disks. On a baking sheet, place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating.
Carefully peel liner away from chocolate; discard liner. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate. Garnish with sprinkles just before serving. Yield: 2-1/2 dozen.
Originally published as Mocha Truffle Cups in Country Woman Christmas Annual 2005, p47

Nutritional Facts

1 each: 182 calories, 12g fat (7g saturated fat), 15mg cholesterol, 63mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 4g protein.

  • 3/4 cup heavy whipping cream
  • 3 tablespoons butter
  • 1 tablespoon instant coffee granules
  • 2-2/3 cups milk chocolate chips
  • 2-2/3 cups red, green or white candy coating disks
  • Red and green sprinkles, optional
  1. In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180°). Remove from the heat; whisk in coffee granules.
  2. Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours.
  3. In a microwave-safe bowl, melt candy disks. On a baking sheet, place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating.
  4. Carefully peel liner away from chocolate; discard liner. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate. Garnish with sprinkles just before serving. Yield: 2-1/2 dozen.
Originally published as Mocha Truffle Cups in Country Woman Christmas Annual 2005, p47

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