Mocha Truffle Trees Recipe
Mocha Truffle Trees Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I serve my layered, Kahlua-spiked wedges every year at our annual Christmas party. They're so decadent, and the Pirouette cookies for the tree trunks make them fun. —Erica Janssen, Lindstrom, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep:45 min. + chilling Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep:45 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • WHITE CHOCOLATE LAYER:
  • 6 ounces white baking chocolate, finely chopped
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 1 tablespoon Kahlua (coffee liqueur)
  • 1 teaspoon almond extract
  • CHOCOLATE LAYER:
  • 2 cups (12 ounces ) semisweet chocolate chips, finely chopped
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • 2 tablespoons Kahlua (coffee liqueur)
  • 1-1/2 teaspoons instant coffee granules
  • 1 teaspoon almond extract
  • DECORATIONS:
  • 6 Pirouette cookies, cut crosswise in half
  • Additional white baking chocolate, melted or white chocolate shavings

Directions

In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.
Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.
To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees. Yield: 12 servings.
TO MAKE AHEAD: Tart can be made 1 day in advance. Cuts best when cold.
Originally published as Mocha Truffle Trees in Taste of Home Christmas Annual Annual 2013, p112

  • 1 cup chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • WHITE CHOCOLATE LAYER:
  • 6 ounces white baking chocolate, finely chopped
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 1 tablespoon Kahlua (coffee liqueur)
  • 1 teaspoon almond extract
  • CHOCOLATE LAYER:
  • 2 cups (12 ounces ) semisweet chocolate chips, finely chopped
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • 2 tablespoons Kahlua (coffee liqueur)
  • 1-1/2 teaspoons instant coffee granules
  • 1 teaspoon almond extract
  • DECORATIONS:
  • 6 Pirouette cookies, cut crosswise in half
  • Additional white baking chocolate, melted or white chocolate shavings
  1. In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
  2. Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.
  3. Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.
  4. To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees. Yield: 12 servings.
TO MAKE AHEAD: Tart can be made 1 day in advance. Cuts best when cold.
Originally published as Mocha Truffle Trees in Taste of Home Christmas Annual Annual 2013, p112

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