A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they’re rolled in cocoa powder or coconut.
What You Need
Original recipe yields 24 servings
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
3/4 cup whipping cream
1/4 cup butter or margarine, cut into chunks
3 Tbsp. sugar
3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into pieces
1/2 tsp. vanilla
1/4 cup unsweetened cocoa powder
1/2 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.
Microwave on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is completely melted.
Refrigerate 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.
These flavorful truffles are perfect for gift-giving or for serving on a special occasion.
Bittersweet Chocolate Truffle Squares
Prepare and refrigerate mixture as directed. Sprinkle 1 cup chopped toasted PLANTERS Slivered Almonds onto bottom of foil-lined 8-inch square pan. Spread chocolate mixture evenly over almonds. Refrigerate 2 hours or until firm. Cut into 48 squares. Makes 24 servings, 2 squares each.
How to Store
Store between layers of waxed paper in airtight container in refrigerator up to 3 weeks.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
2 doz. or 24 servings, one truffle each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.