Cappuccino Truffles Recipes

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

Steps:

• In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.

Steps:

• Dissolve instant coffee in combined juice and vanilla. Gradually add to marshmallow creme in small bowl of electric mixer, beating on low speed until well well blended. Add wafer crumbs, pecans and zest; mix well.
• Shape into 1-inch balls; roll in combined cocoa and powdered sugar until evenly coated. Place in single layer in shallow pan; cover tightly.
• Refrigerate several hours or until firm. Store in tightly covered container in refrigerator.

Steps:

• In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping., Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.

Steps:

• In a small bowl, combine the water, coffee and 1 t. cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in the chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.
• In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1 inch balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.