| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Shop |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mocha Truffles

1/4 cup whipping cream
3 tablespoons granulated sugar
3 tablespoons butter
1 1/2 teaspoons powdered instant coffee
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 teaspoon vanilla extract
Chopped nuts or HERSHEY'S Semi-Sweet Baking Chocolate, grated

1. In small saucepan, combine whipping cream, sugar, butter and instant coffee. Cook over low heat, stirring constantly, just until mixture boils.
2. Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred; add vanilla.
3. Pour into small bowl; refrigerate, stirring occasionally, until mixture begins to set. Cover; refrigerate several hours or overnight to allow mixture to ripen and harden.
4. Form small amounts of mixture into 1/2-inch balls, working quickly to prevent melting; roll in nuts or chocolate. Cover; store in refrigerator. Serve cold.

Makes about 1 1/2 dozen truffles.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

||| Save this Recipe on Delicious |||