Yield: 36 truffles
Salted Caramel Mocha Truffles
Mocha cookie dough truffles dipped in white chocolate and sprinkled with sea salt are a great decadent treat.
Prep Time
1 hour
Total Time
1 hour
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon coffee extract
- 1/4 teaspoon salt
- 2 Tablespoons milk
- 1 Tablespoon instant coffee
- 1/4 cup dark cocoa powder
- 1 1/4 cups flour
- 1 - 10 ounce bag white chocolate melts
- 1/4 cup caramel baking bits
- 2 teaspoons water
- sea salt
Instructions
- Beat the butter and sugars until creamy. Add the extract and salt and beat again.
- Stir the instant coffee into the milk until dissolved. Pour the milk into the butter mixture alternately with the cocoa powder and flour. Beat until everything is combined.
- Roll the cookie dough into 36 balls. Refrigerate for 30 minutes or until hard.
- Melt the white chocolate according to the package directions. Use a toothpick and dip the truffles in the chocolate. Tap off the excess chocolate and set on wax paper to set.
- Place the caramel bits and water in a small sauce pan. Heat on medium until melted and creamy. Let cool for a minute or two.
- Drizzle the caramel over the truffles and sprinkle with sea salt before it sets up. Store in a loosely sealed container for 2-3 days. Refrigerate if keeping longer.
Notes
Use vanilla extract if you can't find the coffee extract.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 67mgCarbohydrates: 14gFiber: 0gSugar: 10gProtein: 1g