Simmer cream and butter in pan. Pour over 9 oz semisweet
chocolate in medium bowl.
Combine kahlua and coffee. Stir coffee mixture into chocolate
(barely mix). Let stand at room temperature for 5 minutes. Stir
until smooth and cool to room temperature. Refrigerate overnight
(or until firm).
Roll into balls, refrigerate until firm. Melt 8 oz semisweet chocolate
chips with vegetable oil, and pour over each mocha ball.
Refrigerate.
Originally Submitted
1/8/2011
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