Best Mocha Tartufo Recipes

MOCHA TRUFFLES

Mocha Truffles image

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5-1/2 dozen.

Number Of Ingredients 6

Ingredients

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

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.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 11mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MOCHA TARTUFO

Mocha Tartufo image

Coated with crunchy wafers, our mocha tartufo (Italian for truffle) ice cream balls have chocolate-covered espresso beans buried inside.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5h40m

Number Of Ingredients 3

Ingredients

3 pints coffee ice cream, slightly softened
54 chocolate-covered espresso beans (about 2 ounces)
1 package (9 ounces) chocolate wafer cookies, crushed (2 3/4 cups )

Steps:

Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal; transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.
Remove ice cream balls from freezer and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).
Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.