Mexican Mocha Truffles
Mexican Mocha Truffles
Rich, creamy, melt-in-your-mouth Mexican Mocha Truffles are a hit at any special gathering.
One of my favorite combinations of flavors is that which you find in a steamy hot cup of Mexican Mocha. That perfect combination of dark chocolate, spicy cinnamon and sultry coffee packs a flavorful, delicious punch in your mouth. The combination is just as good in a truffle!
These rich, smooth truffles are perfect for any special gathering! They make a decorative dessert on any baby or bridal shower buffet, at a Superbowl party, or themed birthday celebration.
But take it from me – they are a huge hit around the holidays! Each year I host a Christmas Cookie Exchange. This is one of my go-to recipes. Friends and family love them! Add them to your Christmas dessert table or next to the Easter brunch sweets. I promise there will be no leftovers.
Start with Dark White Chocolate
The secret to soft, “gooey on the inside, crunchy on the outside” truffles is to start with top quality dark chocolate. My go-to brand is Ghirardelli – they know chocolate. The brand is available in most grocery store chains and is surprisingly affordable for the quality.
In order to achieve that silky smooth, rich truffle flavor, the chocolate needs to be whisked vigorously in order to combine all the flavors into a buttery-smooth filling. Trust me – this is a wonderful recipe that is easier than you think! And so worth the compliments.
Serving Up Cute
Part of the fun of making truffles is picking out the cute little mini-muffin cups to set them in.
I love to have a different colored or patterned muffin cups, depending on the occasion and what type of truffle I’m serving. For example, the same Mexican Mocha Truffles in red muffin cups look festive enough for Christmas!
Put it in a cute white muffin cup and it’s the perfect addition to an Easter Brunch buffet or adorable baby shower spread.
Here are a few of my favorite mini-muffin cups for truffles.
How to Serve Mexican Mocha Truffles
Truffles look super cute in an adorable little tin or lined out on a brightly-colored plate. Around the holidays, places like the Dollar Tree carry really adorable holiday tins that are perfect for storing and transporting truffles. Line the tins with festive tissue paper and layer the truffles, with tissue paper between each layer.
These make wonderful hostess gifts and are a hit on the lunchroom table at work. Truffles are so wonderful because they can be dressed up or dressed down, depending on the occasion and display.
More Truffle Recipes to Love
Making Mexican Mocha Truffles
To make these delicious truffles, start by pouring your dark chocolate chunks into a heat-safe mixing bowl. I like to use a medium-size Pyrex bowl, in case I need to reheat the chocolate along the way.
Then heat up your heavy whipping cream in a small sauce pan. Be careful not to boil it. As soon as you see bubbles on top, it’s ready.
Poor the heavy whipping cream over your chocolate chunks and, using a whisk, whisk the two together rapidly until the chocolate is fully melted. If there’s not enough heat to fully melt your chocolate, zap the two in the microwave at 10 second intervals, stirring between intervals. Once you have a smooth mixture, add your cinnamon and vanilla extract.
Now it’s time to solidify the ganache in order to make that classic truffle shape. Place a layer of clear plastic wrap directly onto the surface of your chocolate mix so that a film doesn’t form as it cools. Place it in the fridge to cool.
Chill for at least an hour; any sooner and it will be too soft to handle. Trust me ~ it’s worth it!
Shaping Your Mexican Mocha Truffles
Remove the chocolate from the fridge and, using a one-inch melon baller or spoon, scoop out the mixture. It will be very sticky; you can coat your hands in cocoa powder if you like. I prefer to just work fast.
Using your hands, shape the chocolate into round balls. Place them on wax paper and freeze again until they are firm – approximately 30 minutes.
Preparing the Chocolate Coating
After 20 to 30 minutes in the freezer, you’re ready to melt your chocolate coating. Melt this according to the package directions.
Then, placing each truffle on a fork, dip them one at a time into the chocolate coating, being sure to tap off any excess coating. Place each truffle on a cooling rack with wax paper beneath.
If your candy coating starts to thicken, microwave it for 15 seconds, stir and continue.
Let these solidify at room temperature (this takes about 5-10 minutes). After they’re hardened, sprink each truffle with a dash of spicy cinnamon and place them in a cute mini-muffin cup. They’re ready to serve!
Storing Your Mexican Mocha Truffles
These will keep at room temperature for a day or so. We prefer to keep ours in the fridge and better yet the freezer until it’s time to enjoy them. The high cream content will help guarantee that, even out of the freezer, they’re slightly gooey.
Simple, delicious, and packed with flavor!
The Recipe
Mexican Mocha Truffles
Ingredients
Mocha Ganache Filling
- 1 cup dark chocolate chunks (prefer 60% cacao or greater)
- ½ cup heavy whipping cream
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 ½ tsp instant coffee powder
Chocolate Coating
- 10-12 oz. chocolate candy coating (I use Candy Quik)
- ground cinnamon (sprinkled on top for serving)
Instructions
Making the Mocha Ganache Filling
- Place chocolate chunks in a medium microwave-safe bowl.
- In a medium saucepan, heat heavy whipping cream over low heat until bubbles start to form on top - just before boiling.
- Pour warm whipping cream over chocolate and whisk vigorously until smooth (about 2 minutes). If the mixture still contains chips, microwave at 10 second intervals, stirring between.
- Add cinnamon and vanilla extract; whisk to combine.
- Place layer of plastic wrap directly on surface of the chocolate and refrigerate at least one hour.
- Scoop mixture out using one-inch melon baller or spoon. Using the palms of your hands in a circular motion, form chocolate into one-inch balls.
- Place on wax paper and freeze at least 30 minutes.
Making the Chocolate Coating
- Melt chocolate coating according to directions on the package.
- Place each truffle on a fork and dip it into the candy coating, shaking off excess.
- Set the truffles on a cooling rack with wax paper beneath, to allow them to solidify.
- Allow to harden completely - at least 15 minutes.
- Sprinkle each truffle with a dash of cinnamon and place in mini muffin cups.
Storing Your Mexican Mocha Truffles
- Store in a sealed container at room temperature up to 3 days, in the fridge up to one week, or in the freezer up to 6 months.
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