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Easy Chocolate Coffee Truffles With Caramel Filling- Partially Eaten.
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5 from 1 rating

Easy Chocolate Coffee Truffles (Mocha Espresso Truffles)

Easy chocolate coffee truffles recipe, homemade with simple ingredients. Filled with mocha or espresso cookie dough and caramel center and decorated with edible silver.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 Truffles
Calories: 142kcal
Author: Abeer Rizvi

Ingredients

  • 1 cup Chocolate chips Dark, milk, semisweet. Melted
  • 1 cup Soft caramel candy I used Werther's soft caramels. Unwrapped
  • 1 cup Mocha cookie dough Omit the egg white and add 2 tablespoon milk or water

Instructions

  • Use a paintbrush to paint a thick coating of melted chocolate inside the cavities of the candy mold.
  • Place the tray in the freezer for 5 minutes until the chocolate hardens.
  • While the chocolate in the mold in chilling, prepare the mocha cookie dough. It will be slightly crumbly because I like it that way. But if you want it to be smoother, add a little more milk (½ teaspoon at a time) until you are satisfied with the consistency.
  • Roll out small balls of caramel.
  • Spoon out a small portion of the cookie dough and roll it into a ball. Then, flatten it in the center and place a small ball of caramel in here here.
  • Now, wrap the cookie dough around the ball of caramel until it’s hidden in the center.
  • Place this cookie dough ball into each cavity of the candy mold. Push the dough ball gently with your fingers so that it fits into the mold properly. Make sure to leave some space on top of each cavity so as to cover it with melted chocolate.
  • Use a paintbrush to paint a layer of melted chocolate on top of the cookie dough.
  • Place the tray in the freezer for about 5 minutes and allow the chocolate to set.
  • Remove the tray from the freezer and gently turn it over onto a sheet of wax paper. Tap the top of the tray slightly and the truffles will just fall out.
  • Spray the top of the truffles with edible silver spray. This is optional.
  • Moisten a paper towel with water. Gently dab the top in a random motion until excess paint comes off. Enjoy!

Notes

  • Since raw cookie dough was used in this recipe, make sure to heat treat the flour so that no one gets sick. Omit the egg whites to make it eggless. This way, it can be eaten safely. You can also substitute with oat flour or coconut flour or almond flour.
  • Don’t make the dough too wet or else rolling it into little balls will become very difficult.
  • Store these in a sealed container in the refrigerator for up to 1 week.  Leave them out for 15-20 minutes at room temperature and then enjoy. 

Nutrition

Calories: 142kcal | Carbohydrates: 37g | Sodium: 197mg | Potassium: 47mg | Vitamin A: 50IU | Calcium: 30mg