Homemade Mocha Truffles
- 1 cup heavy whipping cream
- 12 ounces semisweet chocolate chips
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- Cocoa powder or powdered sugar, for dusting
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove the saucepan from heat and add in the chocolate chips, instant coffee granules, and vanilla extract.
Stir until the chocolate chips are fully melted and the mixture is smooth.
Transfer the mixture to a bowl and refrigerate for at least 2 hours, or until the mixture is firm.
Using a small cookie scoop or spoon, form the mixture into balls and place them onto a baking sheet lined with parchment paper.
Refrigerate the truffles for an additional 30 minutes, or until they are firm.
Once the truffles are firm, roll them in cocoa powder or powdered sugar until they are fully coated.
Store the truffles in an airtight container in the refrigerator for up to one week.