Indulge in the exquisite delight of Coffee Truffles, a luscious dessert perfect for any gathering.

Begin by combining heavy whipping cream and a creamy Irish liqueur gently infused with the rich aroma of instant coffee. Blending dark and milk chocolates provides a blend of depth and sweetness.

A pinch of sea salt enhances the flavors, while a generous cup of chopped walnuts adds a delightful crunch to the recipe. Shaped into decadent truffles, each piece is coated in a velvety layer of cocoa powder for an extra touch of elegance. The mini white chocolate bars crown these treats, creating a visual and textural masterpiece.

Coffee Truffles are a crowd-pleaser and an easy-to-make dessert that can be prepared in advance. You can store them in an airtight container in the fridge making them perfect for a quick and delicious snack anytime.

You can also experiment with different chocolate types to create your unique flavor. For example, using white chocolate instead of dark chocolate will produce a sweeter, creamier taste. Or, if you prefer a more intense flavor, try using a higher percentage of cocoa in your dark chocolate.

No matter what type of chocolate you use, the key to making these truffles is to work with patience and care, allowing the flavors to meld together perfectly. With some creativity and love, your Coffee Truffles will become a staple dessert in your recipe collection.

Prep Time:  5 minutes  |  Cook Time: 10  minutes |  Total Time:  15 minutes (plus 30 minutes to set)  |  Servings:  24 truffles

Ingredients:

• 1/2 cup Friendly Farms Heavy Whipping Cream
• 1/4 cup Connellys Original Country Cream
• 2 tablespoons Beaumont Regular Instant Coffee
• 5.29 ounces Choceur Dark Chocolate Bar, broken into squares
• 5.29 ounces Choceur Milk Chocolate Bar, broken into squares
• 1/4 teaspoon Stonemill Sea Salt Grinder
• 1 cup Southern Grove Chopped Walnuts, divided
• 2.8 ounces (2 mini bars) Choceur Mini White Chocolate Bars
• 3 tablespoons Baker's Corner Baking Cocoa

Directions:  

1. In a medium-sized pot, bring heavy cream to a slow boil. Stir in alcohol and coffee until coffee is dissolved. Add dark chocolate, milk chocolate and salt. Stir until chocolate is melted. Remove from heat.
2. Stir in walnuts. Pour mixture into a bowl and refrigerate until firm.
3. While mixture is setting, in a microwave-safe bowl, melt white chocolate, stirring at 30 second intervals.  
4. On a plate or parchment paper,   pour cocoa. Reserve.
5. Remove chocolate mixture from refrigerator and form small balls. Drizzle some with melted white chocolate. Roll the rest in cocoa powder.

TIP: You can split the mixture, add nuts to only 1/2 of the mixture and sprinkle white chocolate drizzle with festive sprinkles.                

Recipe courtesy of Chef Tricia, ALDI Test Kitchen