Mexican Mocha Truffles
Quick and easy Mexican Mocha Truffles. Dark chocolate, cinnamon, vanilla and rich creamy coffee for smooth, sweet ganache.
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.