Mocha Truffle Cups
You can never have too many hor d'oeuvre recipes, so give Mocha Truffle Cups a try. One serving contains 350 calories, 1g of protein, and 17g of fat. This gluten free recipe serves 30 and costs 86 cents per serving. A mixture of butter, instant coffee granules, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people made this recipe, and 14 would say it hit the spot. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 40 minutes. This recipe is typical of European cuisine. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is improvable. If you like this recipe, take a look at these similar recipes: Mocha Truffle Cheesecake, Mocha Truffle Cake, and Mocha Truffle Cookies.
Servings: 30
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
3 tablespoons butter
2-2/3 cups red, green or white candy coating disks
3/4 cup heavy whipping cream
1 tablespoon instant coffee granules
2-2/3 cups milk chocolate chips
Red and green sprinkles, optional
Equipment:
sauce pan
whisk
bowl
muffin liners
baking sheet
pastry brush
aluminum foil
pastry bag
microwave
Cooking instruction summary:
Directions In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180°). Remove from the heat; whisk in coffee granules. Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours. In a microwave-safe bowl, melt candy disks. On a baking sheet, place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating. Carefully peel liner away from chocolate; discard liner. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate. Garnish with sprinkles just before serving. Yield: 2-1/2 dozen. Originally published as Mocha Truffle Cups in Country Woman ChristmasAnnual 2005, p47 Nutritional Facts 1 serving (1 each) equals 182 calories, 12 g fat (7 g saturated fat), 15 mg cholesterol, 63 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180°).
2. Remove from the heat; whisk in coffee granules.
3. Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours.
4. In a microwave-safe bowl, melt candy disks. On a baking sheet, place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating.
5. Carefully peel liner away from chocolate; discard liner.
6. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate.
7. Garnish with sprinkles just before serving.
Nutrition Information:
covered percent of daily need
