Mocha Truffles
Ingredients:
- butter, softened - 1/2 cup
- brown sugar - 1/2 cup
- sugar - 1/4 cup
- coffee extract - 1 t
- salt - 1/4 t
- milk - 2 T
- instant coffee - 1 T
- dark cocoa powder - 1/4 cup
- flour - 1 1/4 cups
- white chocolate wafers such as CaniQuik - 8 ounces
- caramel baking bits - 1/4 cup
- water - 2 t
- sea salt -
Instructions:
In a bowl, beat butter and the sugars until creamy. Add coffee extract and 1/4 t salt; beat. Stir instant coffee and milk together until dissolved. Pour milk into butter mixture alternately with the cocoa powder and flour. Beat until combined.
Roll dough into 36 balls. Place in refrigerator for 30 minutes or until hard.
Melt the wafers per package directions. Dip the truffles in the chocolate. Tap off the excess chocolate and place on wax paper to set.
Melt the caramel bits and water together; cool for 1 - 2 minutes. Drizzle over the truffles, immediately sprinkle with sea salt. Store in a loosely sealed container for 2 - 3 days. Store in refrigerator if keeping longer.
