Mocha Truffle Trees Food

MOCHA TRUFFLE TREES

Steps:

• In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer., Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set., To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.

MOCHA TRUFFLES

Steps:

• Put the chocolate in a medium microwave-safe bowl. Heat the cream over medium-low heat just until it comes to a boil in a small saucepan. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave for 10 second increments if there are any un-melted pieces of chocolate. Stir in the coffee liqueur.
• Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
• Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
• Put the cocoa on a plate and roll each truffle until well coated. Refrigerate until very cold.

MOCHA TRUFFLES

Steps:

• Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

MOCHA TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
• Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
• Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

MOCHA TRUFFLE CHOCOLATE COOKIES

Steps:

• Set oven to 350 degrees.
• Prepare a lightly greased cookie sheet.
• In a large saucepan, melt butter and 1/2 cup chocolate pieces over low heat.
• Remove from heat.
• Stir in the instant coffee granules, mix until blended.
• Remove from heat; cool 5 minutes.
• Stir in sugars, eggs and vanilla.
• In a medium bowl, sift together, flour, cocoa powder, baking powder and salt.
• Stir into coffee mixture.
• Stir in 1 cup remaining chocolate pieces (or you could use chocolate chips).
• Drop by rounded tablespoonfuls onto cookie sheet.
• Bake for 8-10 minutes.
• Cool 1 minute before removing from baking sheet.

MOCHA TRUFFLE COOKIES

Steps:

• Preheat oven to 350.
• In a large saucepan, melt butter and 1/2 cup chocolate chips over low heat. Remove from heat.
• Stir in coffee, cool 5 minutes.Stir in sugars, eggs and vanilla.
• In a medium mixing bowl combine flour, cocoa, baking powder and salt. Stir into coffee mixture.
• Stir in the 1 cup chocolate chips.
• Drop dough by rounded tablesppons onto lightly greased cookie sheets.
• Bake for 10 minutes, let cool one minute before removing from sheets.

MOCHA TRUFFLE TARTLETS

Steps:

• Open phyllo shells, leaving shells in tray; set aside.
• In a small saucepan melt the 1-1/2 cups dark chocolate and whipping cream over low heat, stirring occasionally.
• Divide melted chocolate mixture evenly among the bottoms of the phyllo shells; set aside.
• In a medium mixing bowl, stir together brown sugar, coffee liqueur, espresso powder, and vanilla; stir until espresso powder dissolves.
• Add cream cheese and stir until well combined.
• Spoon a small amount of cream cheese mixture over chocolate mixture in each shell (Or, place cream cheese mixture in a resealable plastic bag, cut off a small piece of one corner, and pipe cheese mixture onto chocolate filling.)
• Cover tartlets loosely and chill until set (about 30 minutes).
• Once set, tartlets can be covered tightly and chilled overnight.
• Remove tartlets 30 minutes before serving.
• Sprinkle each lightly with a little cocoa powder.
• If desired, top each with chopped coffee beans or chopped chocolate.
• Makes 30 tartlets.

MOCHA TRUFFLES

Steps:

• Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved.
• Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted.
• Remove from heat and stir until smooth.
• Transfer to bowl; cover and chill for 2 hours until firm enough to roll into balls.
• Roll into 1/2" balls and place on waxed paper lined baking sheet; chill for 1 hour until firm.
• Heat white chocolate and dip balls until completely coated.
• Place balls back on waxed paper lined baking sheet.
• Dust with cocoa before chocolate sets, if desired.
• Chill for 1 hour.
• Enjoy!

MOCHA TRUFFLES

Steps:

• In a small saucepan, bring cream to a boil with coffee. Cover, andlet steep 20 minutes. Strain mixturethrough a fine strainer into a clean bowl.Discard solids. Measure 1 cup liquid and bring it, the butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

MOCHA TRUFFLES

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.