Mocha Brownie Truffles
Mocha Brownie Truffles are the ultimate holiday treat for coffee lovers.
Brownies are pretty high on the list of my favorite desserts. What could possibly be better than a brownie? How about a Mocha Brownie Truffle? Coffee and chocolate pair up so well together and the centers of these truffles almost melt in your mouth. They are really simple to make and perfect for Christmas!
I am all about the quick and easy treats this year and these little bites of deliciousness turned out even better than I had imagined them. They remind me of the fancy truffles that cost you an arm and a leg. Your guests will never know just how easy these come together!
I used Gevalia Coffee to make the brownies, I also added it to the truffle mixture and the chocolate candy coating. This will be the ultimate treat for all of your coffee-loving friends!
Now who’s coming over to save me from eating too many truffles?
Mocha Brownie Truffles
Ingredients
For the Brownies:
- 1/2 cup melted butter
- 1 cup brown sugar
- 2 eggs
- 1/4 cup strong brewed Gevalia coffee cooled
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
For Truffles:
- 4 oz cream cheese
- 2 tablespoons strong brewed Gevalia coffee cooled
- 1 package chocolate almond bark/candy coating
- 1/2 teaspoon Gevalia ground coffee not brewed * optional
- sprinkles or non-parelils
Instructions
- Preheat oven to 350 degrees F.
Add butter, brown sugar, eggs, coffee and vanilla to a large mixing bowl. Whisk together until smooth.
In another bowl, combine cocoa, flour and salt until thoroughly combined. Add into liquid mixture and stir until all incorporated.
Spray a 9 inch baking pan (round or square) and pour in brownie batter. Bake 18-22 minutes or until center is set.
Remove from oven and allow to cool completely.
Add brownies, cream cheese and 2 tablespoons coffee to a food processor. Pulse for 30 seconds to 1 minute or until all combined and smooth.
Scoop brownie mixture into a ball and place on a lined baking sheet. Freeze for 10 minutes.
Melt almond bark and add ground coffee if desired. Dip brownie balls into chocolate and tap on side of the bowl to remove excess chocolate. Place on a lined baking sheet and decorate with sprinkles or non-parelils.
Repeat with remaining ingredients. Place in refrigerator to harden chocolate coating if necessary. Keep refrigerated until ready to serve. May be served at room temperature.