Chocolate and coffee lovers,
indulge yourselves with these melt-in-your mouth sweet concoctions.
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
- In small saucepan, combine
whipping cream, sugar, butter and instant coffee. Cook over low
heat, stirring constantly, just until mixture boils.
- Remove from heat; immediately
add chocolate chips. Stir until chips are melted and mixture
is smooth when stirred; add vanilla.
- 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.
- 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.
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