Mocha and peppermint are MINT to be together! A rich bit of truffle with a pop of espresso to accompany the refreshing peppermint taste.
These are naked truffles, meaning there is no hard outside coating. Which I am okay with! The best stuff is always inside 😉
I use 2 types of chocolate, specially semi-and bitter. The condensed milk is very sweet so it creates a nice balance. This is my go-to no bake dessert because I am only active for a total of 20 minutes! It is so quick and one truffle goes a long way!
In a time crunch? Make these!
As stated in the notes, you can leave out the espresso completely or add just a pinch to help the chocolate pop without the mocha flavor. However, it really is a tasty bite with the instant espresso!
Funny story. I make this recipe all the time. I made a HUGE mistake with the chocolate.
I first melted the chocolate and milk, espresso, and then vanilla…
This was going well and I always know my mixture will thicken greatly. It did not……
So I said, “OK I’ll cover it and hopefully it will thicken.”
The next morning, after 12 hours, it was way too soft so I thought maybe it needs more time. After a full day it dawned on me I did not add the other 8-ounces of chocolate! Duh!
This should be how your mixture looks instead!
Finally! woo-hoo! So after this step (following my own recipe….) I pulsed the candies. These are seasonal candies I found in the seasonal section of the grocery store. Note: not the baking isle! Seasonal section of a signature grocery store.
Scoop out the truffle filling, roll into 1-inch balls then roll them into the candies.
And for the grand finale…..
After re-heating the chocolate and adding it in they turned out well, but the texture is a bit different. This is not something I recommend doing haha
Read all instructions so you don’t make the same mistake. I need to take my own advice sometimes, too!
Enjoy!
Peppermint Mocha Truffles
Ingredients
- 8-ounces semi sweet chocolate
- 8-ounces bittersweet chocolate
- 1 14-ounce can sweetened condensed milk
- 1/4 teaspoon instant espresso
- 1/4 teaspoon vanilla extract
- 1 bag Andes Candies peppermint topping
Directions
- In a sauce pan, fill pot 1/4 of the way with water.
- Heat water over medium-heat, place a large heat proof bowl on top of the pot to create a double boiler. Starting with a low boil to heat the bowl.
- Heat chocolate and milk in the bowl, stirring occasionally scraping the bottom. Reduce heat to medium-low.
- Patience!
- Add espresso and vanilla.
- Stir until everything is combined and smooth.
- Remove from heat, let sit for 10 minutes.
- Cover with plastic wrap, place in refrigerator for 3-4 hours until firm.
- Remove from the refrigerator and let sit at room temperature for about 20 minutes until scoop-able. If too soft, place back in fridge.
- Place the Andes peppermint candy into a food processor, pulse until ground leaving a few extra smaller pieces. Or place in zip lock bag and crush using rolling pin or bottom of a glass or can.
- Take a 1/2-1 inch cookie scoop, roll into a ball. Place ball into ground candy to coat all sides.
- Place on servings tray, eat immediately or place back in refrigerator.
- Let truffles sit at room temperature 5-10 minutes before servings to guest so it is firm yet a silky, smooth bite!
Use any chocolate you want. You can totally discard the espresso, or reduce to a pinch if you do not want the mocha flavor. The instant espresso helps bring out the chocolate flavor, adding more gives a mocha flavor.
For the topping, crushed candy cane works, chopped coconut, toffee bits, heath bar bits, cocoa powder, confectioners sugar, finely ground chocolate chips or nuts, the possibilities are endless!
