MILK CHOCOLATE MOCHA TRUFFLES RECIPE
COFFEE + CHOCOLATE = MOCHA MADNESS
Coffee is often added to chocolate sweets and desserts because the flavors pair so beautifully. There’s probably science behind why coffee makes anything chocolate taste even more chocolatey, but we don’t necessarily need to read a textbook to know it. This easy Milk Chocolate Mocha Truffles recipe doubles down on milk chocolatey goodness with our single origin Yosemite dos Sierras Organic, a coffee that has strong tasting notes of milk chocolate. But don’t think that these truffles don’t bring the chocolate! They sure do.
AS EASY TO MAKE AS THEY ARE TO ENJOY
Truffles seem incredibly fancy, but—shh—don’t tell anyone that they are actually very easy to make. You simply mix the ingredients in a double boiler, then chill. Once they’re firm, just scoop, roll, and voila! Truffles!
MILK CHOCOLATE MOCHA TRUFFLES
¼ cup plus 1 tablespoon Peet’s Yosemite dos Sierras
4 ounces bittersweet chocolate
4 ounces semisweet chocolate
¾ cup heavy cream
1 tablespoon sugar
- Coarsely grind Yosemite dos Sierras Organic. Remove 2 teaspoons of grounds and set aside. Put the rest of the coarsely ground coffee into a press pot and cover with 1/2 cup of boiling water. Set aside.
- Continue grinding the 2 teaspoons of grounds coffee to an ultrafine powder.
- Measure out 2 tablespoons of strongly brewed coffee from your press pot.
- In a double boiler (or metal bowl that fits over a pan of simmering water), combine bittersweet chocolate, semisweet chocolate, the 2 tablespoons strongly brewed coffee, heavy cream, ¼ teaspoon of the ultra-finely ground coffee, and sugar. Stir gently to combine until chocolate is melted and remove from heat.
- Pour into a shallow glass container and let come to room temp. Once at room temp, cover and place in the refrigerator until thoroughly chilled.
- Place the cocoa powder in a shallow bowl and add ¼ teaspoon ultra-finely ground coffee.
- Using a teaspoon or a small cookie scoop, scoop up a small amount of the truffle mixture (the amount is up to you: a teaspoon will make a smaller truffle, a 2-teaspoon scoop will make a larger truffle). Roll the chocolate in your palms to form a ball, then roll it in the cocoa. Repeat with the rest of the truffle mixture.