CAPPUCCINO TRUFFLES
Flavored with coffee and orange juice, the centers of these luscious truffles are made with marshmallow creme, chocolate cookie crumbs and pecans.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes about 5 dozen truffles or 30 servings, 2 truffles each.
Number Of Ingredients 9
Steps:
- Dissolve instant coffee in combined juice and vanilla. Gradually add to marshmallow creme in small bowl of electric mixer, beating on low speed until well well blended. Add wafer crumbs, pecans and zest; mix well.
- Shape into 1-inch balls; roll in combined cocoa and powdered sugar until evenly coated. Place in single layer in shallow pan; cover tightly.
- Refrigerate several hours or until firm. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CAPPUCCINO TRUFFLES
The dark chocolate, mocha and cinnamon is a delectable combination. Smooth and rich, I could eat them all in one sitting...So, make a lot because they also make great gifts. -Ellen Swenson Newport Center, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
ESPRESSO COFFEE TRUFFLES
Steps:
- In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
- Beat the mixture with an electric whisk for about 1 minute or until it changes color.
- Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks.
CAPPUCCINO TRUFFLES
From taste of home. Submitted by Ellen Swenson. "Dark chocolate, coffee and cinnamon flavors make a tantalizing trio in these rich, smooth truffles."
Provided by Courtly
Categories Candy
Time 1h30m
Yield 18 truffles
Number Of Ingredients 7
Steps:
- In a small bowl, combine the water, coffee and 1 t. cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in the chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.
- In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1 inch balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.
Nutrition Facts : Calories 35.9, Fat 2.9, SaturatedFat 1.8, Cholesterol 9.4, Sodium 10.9, Carbohydrate 2.6, Fiber 0.2, Sugar 2.1, Protein 0.1
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