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Caramel Mocha Truffles Recipe
Capture all of the yummy goodness of a caramel mocha in a delicious bite-sized candy piece!
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
Ingredients:
-
1 lb. Chocoley Caramel
-
4 packets of single-serving instant coffee (Example: Starbucks VIA)
OR
4 scoops instant coffee (Example: Nescafe)
You'll also want:
-
Heavy Weight Dipping Sheets (optional if not using molds)
Method:
| 1. | Form small squares or balls with your chocoley caramel. You may need to melt the caramel a little bit to do this. If you use a microwave, melt on medium heat for short periods being very careful not to overheat the mixture. |
| 2. | Melt chocolate using instructions that came with your chocolate. Melting Instructions for Bada Bing Bada Boom Candy & Molding Formula |
| 3. | Stir instant coffee into melted chocolate until combined and mostly dissolved. |
| 4. | Use a Chocolate Dipping Tool to dip the caramel pieces in the coffee/chocolate mixture and place on a Heavy Weight Dipping Sheet or wax-paper lined cookie sheet. |
| 5. | Refrigerate until set. |
| 6. | Melt Drizzle & Design Chocolate according to instructions. |
| 7. | Decorate with Drizzle & Design Chocolate then return to refrigerator until set. |
Promptly remove from refrigerator and seal in an airtight container until ready to serve. |
|
Store at room temperature in low humidity. |