Cacao Mocha Truffles Recipe
Classic chocolate truffles are enriched with robust coffee flavor to create these creamy, decadent treats. You'd never guess this recipe is dairy-free but you won't mind either way when you bite through the crunchy cacao nib shell to get to the creamy cacao mocha filling.
INGREDIENTS¼ cup coconut milk or cream, solid part only |
DIRECTIONSLine a loaf pan with parchment paper. Makes 12 truffles
Submitted by Yoko Segawa | @yokos.kitchen |
Classic chocolate truffles are enriched with robust coffee flavor to create these creamy, decadent treats. You'd never guess this recipe is dairy-free but you won't mind either way when you bite through the crunchy cacao nib shell to get to the creamy cacao mocha filling.
Ingredients
- ¼ cup coconut milk or cream, solid part only
- 3 oz. Navitas Organics Cacao Wafers
- ¼ cup cashew butter
⅓ cup pure maple syrup, room temperature
- 2 Tbsp. medium roast instant coffee powder
- 1 Tbsp. hot water
- ½ cup dark chocolate chips
- 1 Tbsp. coconut oil
Pinch of sea salt
-
Navitas Organic Cacao Nibs, for garnish
Directions
Refrigerate coconut milk or cream overnight. Scoop out ¼ cup solid part. Line a loaf pan with parchment paper.
In a heat-proof bowl, combine cacao wafers and cashew butter. Set the bowl over the saucepan filled with hot water to create a double boiler. Let cacao wafers melt, undisturbed. Then mix well.
Gradually add maple syrup, ⅓ of it at a time, and mix.
Microwave solid coconut milk for 15-30 seconds to warm up. Gradually stir into the cacao mixture, ⅓ of it at a time.
In a small bowl, whisk together coffee powder and hot water. Stir it into the cacao mixture with a pinch of salt. Transfer the mixture to the lined loaf pan and tap against the counter to flatten. Refrigerate until firm enough to shape.
Cut into 12 pieces and shape into balls. Put them back into the refrigerator until ready to use.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds and stir. Repeat 2-3 times until smooth.
Stick a truffle ball to a toothpick and dip it into melted chocolate. Tap off the excess and stick to foam blocks, cardboard to stand up until set. Sprinkle cacao nibs and refrigerate until the chocolate is set. Remove truffles from the toothpicks and enjoy!