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!