Mocha Truffles 3 Ways

I like to serve truffles for Shavuot.  Actually, I like any excuse to whip up a batch of truffles, and with Shavuot being a dairy holiday and all, I can justify making these.

As a theme and variation, I show how  to make 3 different versions of the same truffle.  Pop a coffee bean on some.  Roll the rest in powdered sugar or a mocha mixture and voila!   Versions II and III.

Truffles such as these need to be refrigerated until about 30 minutes before serving, unless you want to eat them with a straw.  There is a version IV which can take room temperature, but I'm saving it for another time, maybe nearer Chanukah.   Consider this a tease to keep you interested.

Normally I don't care for white chocolate.  To me it has the flavor of Crisco.  So when I tell you, Dear Reader, to not substitute more "real" chocolate you should listen to me.  In this recipe, white chocolate helps to mellow out the taste. If you make a batch with and without you will definitely notice the difference.  You're welcome.

Mocha Truffles 3 Ways
Yields:  about 75 truffles

2/3 cup heavy cream
1 sticks (1/2 cup) butter, cut up
3 tsp. instant coffee granules, divided
1 (24 oz.) package semi-sweet chocolate chips
1 (6 oz.) package white chocolate chips
25 coffee beans
1/2 cup confectioner’s sugar, plus more if needed
1/2 cup unsweetened cocoa powder

Butter really should have been cut up to melt faster.

Pour cream into a 2 quart saucepan.  Add in the butter and 2 teaspoons of the coffee granules.  Cook over medium heat, stirring frequently, until coffee dissolves and butter completely melts.

Reduce heat to low.  Stir in the semi-sweet and white chocolates.

The chocolate will first "seize" (clump up), but continue to stir the mess anyway until it almost completely melts.  Remove from heat.

Not completely smooth.

Continue to stir until the chocolate completely melts and the mixture is smooth.

Smoooooth.

Pour mixture into a  9 inch pan (pie, square or rectangular, whichever is handy) and refrigerate for 1 to 2 hours, or until the mixture firms up and almost completely loses it gloss in the center.

Notice the slight gloss above & to the right of spoon.  Perfect!

You should be able to easily scoop out the mixture.  If the mixture hardens too much, leave it out of the fridge for 15 to 30 minutes to soften a tad.

Those are water drips from my hands on the chocolate.

While the mixture is a-chilllin', line two large cookie sheets with parchment or wax paper.  When you are just about to dig in, wet your hands with cold water and remember unlike me to shake off the excess.  This cools your hands, making it easier to roll out the truffles.   

Use a teaspoon to scoop out some of the semi-hardened chocolate mixture.  Using both hands, roll into a ball barely an inch in diameter.  Place on prepared cookie sheet.

Repeat a bazillion more times until all the mixture is used up, wetting hands every 6 truffles or so, when the truffles start to stick to your hands.

Waited too long, so the beans sit on top of the truffles instead.

Quickly before the truffles harden, gently push a single coffee bean into the top of a third of the truffles (or 25, whichever comes first).   Then pop all of them back into fridge at least 30 minutes to firm up.

Place powdered sugar in one small bowl.  Roll half of the remaining truffles in the powdered sugar, then place back on cookie sheet.   Whisk together the cocoa powder and remaining teaspoon of coffee in another small bowl.  Roll remaining truffles in the mixture.  Place back onto cookie sheet.  Refrigerate until 30 minutes before serving.

To serve, place on a serving platter.  To really jazz up the presentation, place each truffle in a ruffled candy cup (double the cups to really guild the lily).    Store the truffles in a tightly covered container for up to a week, or freeze for up to a month.  Defrost still in the covered container to prevent condensation on the truffles.