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Category: Candy
Prep Time: Cook Time: Total Time:
8 ounces cream cheese, softened
24 ounces semi-sweet chocolate chips, divided
2 tablespoons instant espresso
1 tablespoon water
2 teaspoons peppermint extract
1/2 teaspoon vegetable shortening
Crushed peppermint candies (optional)
Additional chocolate for drizzling (optional)
In a mixing bowl, combine the instant espresso and water, whisking until completely dissolved. Add the cream cheese and peppermint extract, and set aside.
In a double boiler, melt half of the chocolate chips (12 ounces) over barely simmering water until the chocolate is melted and smooth. Pour the melted chocolate into the mixing bowl with the cream cheese, and use a hand blender to mix thoroughly. Cover and chill until firm (a few hours or overnight).
When ready to make the truffles, use a mini ice cream scoop (or clean fingers) to form little balls (about 1 inch in diameter) of the filling. Place the balls on parchment paper or waxed paper.
Meanwhile, heat the remaining chocolate chips with the 1/2 teaspoon of vegetable shortening in a double boiler over barely simmering water until the mixture is smooth. (Note – you could use the chocolate coating wafers that are found with candy-making supplies in place of the chocolate chips and vegetable shortening.) Remove from the heat.
Carefully dip each ball into the melted chocolate and coat on all sides. Lift with a fork and let the excess chocolate drain off. Place back on the parchment paper to let the chocolate set. Sprinkle with peppermint candies, if desired.
If desired, place the finished truffles in small foil candy wrappers and drizzle with additional melted chocolate.
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PEPPERMINT MOCHA TRUFFLES
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Category: Candy
Prep Time: Cook Time: Total Time:
8 ounces cream cheese, softened
24 ounces semi-sweet chocolate chips, divided
2 tablespoons instant espresso
1 tablespoon water
2 teaspoons peppermint extract
1/2 teaspoon vegetable shortening
Crushed peppermint candies (optional)
Additional chocolate for drizzling (optional)
In a mixing bowl, combine the instant espresso and water, whisking until completely dissolved. Add the cream cheese and peppermint extract, and set aside.
In a double boiler, melt half of the chocolate chips (12 ounces) over barely simmering water until the chocolate is melted and smooth. Pour the melted chocolate into the mixing bowl with the cream cheese, and use a hand blender to mix thoroughly. Cover and chill until firm (a few hours or overnight).
When ready to make the truffles, use a mini ice cream scoop (or clean fingers) to form little balls (about 1 inch in diameter) of the filling. Place the balls on parchment paper or waxed paper.
Meanwhile, heat the remaining chocolate chips with the 1/2 teaspoon of vegetable shortening in a double boiler over barely simmering water until the mixture is smooth. (Note – you could use the chocolate coating wafers that are found with candy-making supplies in place of the chocolate chips and vegetable shortening.) Remove from the heat.
Carefully dip each ball into the melted chocolate and coat on all sides. Lift with a fork and let the excess chocolate drain off. Place back on the parchment paper to let the chocolate set. Sprinkle with peppermint candies, if desired.
If desired, place the finished truffles in small foil candy wrappers and drizzle with additional melted chocolate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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