Rich and creamy, these Mocha Mint Chocolate Truffles are an easy-to-make decadent treat for the holidays! They make a wonderful hostess gift as well!
THE FLAVORS OF THE HOLIDAY SEASON
Many people seem to have a love-hate relationship with winter. Either you love the cold weather and the snow…or you don’t. My husband loves all the seasons. Me, not so much. I don’t like driving in the snow, and I don’t like being cold. I do like to snowshoe, but if you’ve ever tried snowshoeing before, you know that it is such a good workout that you are the furthest thing from cold while you’re doing it.
What I do like about winter is cozy socks, roaring fires, soup, and a nice hot steaming mug of flavored coffee. I was very excited to receive New England Coffee’s newest seasonal flavors — Eggnog, Gingerbread Cookie, and Mocha Mint. Brew up a cup, and your kitchen will smell amazing! I’m not even sure which one I liked best…they were all delicious.
While I love the taste of flavored coffees, I also like to cook with it. But of course, that’s typical of many food bloggers…we tend to think about eating and cooking, and how we can use things in new ways more than most. And now that the holidays are here, I can think of about a million different ways I could use these coffee flavors! Would you like a coffee flavored frosting? Or a glaze for a sweet bread? Fudge? Or how about truffles?!
I just made fudge the other day, so truffles won out this time…made with the Mocha Mint flavored coffee! Mint, coffee and chocolate…what’s not to love?! And yes, I enjoyed a lovely cup of coffee while I was making them too.
MOCHA MINT CHOCOLATE TRUFFLES
These Mocha Mint Truffles were probably one of the easiest desserts I have ever made. I only used 4 ingredients… 5 if you count the optional crushed peppermint candies.
Place the dark chocolate chips in glass bowl, then add two teaspoons of the peppermint extract to the chocolate chips. Brew your Mocha Mint coffee and pour it over the top of the chocolate chips. Mix the chocolate mixture with a spoon until you achieve a smooth consistency. If the coffee wasn’t hot enough to melt all of the chocolate chips, feel free to put it in the microwave for 3o seconds at a time, stirring to get the right consistency in between. Refrigerate the chocolate mixture for at least 3 hours or overnight. The chocolate needs to set and be firm before you make the truffles.
When you’re ready to get started, place the cocoa powder on a plate so you’ll have it ready for dusting. You’ll also want to dust your hands with the cocoa powder. Roll the balls into 1 inch balls, then roll them in the cocoa powder on the plate to finish the coating. If you prefer, you can roll them in crushed peppermint candies instead. Or feel free to mix and match! I made some of both.
Place your finished truffles in mini muffin cups or on wax or parchment paper. You can store your truffles in the refrigerator in an air tight container for about a week or freeze them for a month.
My intention was to save these Mocha Mint Chocolate Truffles for the dessert table at Thanksgiving, but my family found them in the freezer and polished off the entire batch! I guess I’ll be making more this week. Good thing they’re so easy to make!
CELEBRATING EXTRAORDINARY PEOPLE AND 100 YEARS AT NEW ENGLAND COFFEE
I shared my my delicious Grilled Pork Tenderloins with Coffee Chili Rub made with New England Coffee’s Centennial Blend, which has become a huge family favorite. I even have a jar of the rub pre-made in the cabinet, ready to go for the next time we make the recipe. I also shared my Pumpkin Muffins with Pumpkin Spice Coffee Glaze, perfect for fall and winter holiday breakfasts and brunches.
Now let’s start making some Mocha Mint Chocolate Truffles!
- 2 20 oz packages of dark chocolate chips
- 2 teaspoons peppermint extract
- 6 oz of brewed New England Coffee Mocha Mint
- 1/2 cup unsweetened cocoa for rolling truffles
- crushed peppermint candies for rolling (optional)
- Place dark chocolate chips in glass bowl.
- Add two teaspoons of peppermint extract to the chocolate chips.
- Pour hot coffee over the top of the dark chocolate chips.
- Mix with spoon until you achieve a smooth consistency. If the coffee wasn't hot enough to melt all of the chocolate chips, feel free to put it the microwave for 30 seconds at a time, and continuing to stir until you get the desired consistency.
- Refrigerate for at least 3 hours or overnight. Chocolate needs to be firm and have set before making the truffles.
- Before making the truffles, place the cocoa powder on a plate. You will be dusting them with cocoa powder there. Dust your hands with the cocoa powder. Roll balls into 1 inch balls. Then roll them around in the cocoa powder on the plate to finish coating.
- If you prefer, you can roll them in crushed peppermint candies instead.
- Place rolled truffles in mini muffin cups (candy wrappers), or on wax or parchment paper.
- Store in the refrigerator in air tight container for up to a week or wrap well and freeze for up to a month.