Mocha Truffles are a blissful bite of delicious flavor perfect for the holidays. Easy to make, these sweet treats are great for dessert trays.
I’ve always been a huge fan of mocha flavor. I remember being a kid and there was a restaurant we’d go to occasionally that served this massive (like the whole family can share) piece of Mississippi Mud Pie…it was over the top amazing and it really was my first introduction to the world of coffee and chocolate flavor combo, aka mocha.
They not only taste terrific but make a wonderful addition to cookie trays. I always like to add a little something that isn’t a cookie into my dessert platters.
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Mocha Truffles are easy to make and only require a few ingredients. You can certainly give them more of a festive touch by simply adding a touch of sprinkles to the top when you add the sea salt. Nothing complicated, no hard to find ingredients.
Be sure to factor in the refrigeration/freezer time when you are planning on making Mocha Truffles. You can start them early in the day and finish them later. In fact, the time in between is the perfect opportunity to whip up a batch of cookies or wrap some presents.
Don’t forget gift-giving, pop a few Mocha Truffles into a cute container, pop some ribbon on it and you have a wonderful gift for teachers, neighbors, and co-workers too.
What ingredients do you need to make Mocha Truffles?
- Heavy Cream
- Semi-sweet Chocolate
- Vanilla Extract
- More Chocolate
- Sea Salt
- OPTIONAL: Sprinkles
Some tips for making Mocha Truffles:
- You may substitute strong brewed coffee for the espresso.
- Any kind of chocolate can be used in this recipe. Dark and milk chocolate are delicious options!
- To make boozy truffles, substitute the espresso for Kahlua.
- How about a touch of Peppermint Extract, I’d add 1/4 teaspoon to the truffle mixture.
- If you don’t have sea salt, use ¼ teaspoon of kosher salt.
- Add sprinkles for a more festive touch.
Simple steps for making Mocha Truffles:
Complete instructions are found below in the recipe card. These pictures give you some of the very simple steps involved.
Be sure to stir the melting chocolate after 30-second intervals in the microwave.
The coating requires just 2 ingredients, so easy!
Here are some more delicious no-bake treats you can make:
- Snickerdoodle Cookie Dough Balls
- Jingle Balls
- Pumpkin Cheesecake No Bake Balls
- Sugar Cookie Truffles
- Gingerbread Cookie Truffles
Give these delicious Mocha drinks a try, you’ll love them:
- 1/2 cup heavy creamy
- 8 ounces semi-sweet chocolate, chopped
- 2 Tablespoons espresso
- 1 Tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 8 ounces chocolate, chopped
- 1 Tablespoon coconut oil
- Warm the heavy cream in the microwave for 30-45 seconds or until it reaches a temperature of 115°.
- In a large bowl combine the warmed cream, chocolate, espresso, butter, vanilla, and salt. Whisk until fully combined.
- Place the chocolate mixture in the refrigerator for 4 hours or until it has fully set.
- Once the chocolate has set, use a 1 Tablespoon cookie scoop to scoop balls onto a baking tray lined with parchment paper.
- Smooth the truffles by rolling them gently in your hands.
- Place them in the freezer to firm up for 10 minutes.
- To make the coating: Place the chocolate and coconut oil in a medium sized bowl and microwave in 30-second intervals until fully melted. Stir between each 30-second interval.
- Using a fork, dip each truffle one at a time into the melted chocolate and then place back on the parchment-lined baking tray to set dry.
- While the chocolate is still set, sprinkle with sea salt or decoration of choice.
- Allow the chocolate to fully set prior to eating or storing.
- Store in an airtight container and keep refrigerated.
Any kind of chocolate can be used in this recipe. Dark and milk chocolate are delicious options! To make boozy truffles, substitute the espresso for Kahlua. If you don't have sea salt, use ¼ teaspoon of kosher salt.
Find this recipe and more at the Weekend Potluck!