Caffé mocha and pistachio truffles recipe
- Dish type
- Chocolate sweets
Very much an indulgent treat, but compared with other truffles they are generally lower in calories and have a much lower sat fat and sugar content with no added sugar.
1 person made this
IngredientsMakes: 16 truffles
- 2 tablespoons soya single cream
- 4 Nākd Caffé Mocha bars, roughly chopped
- 50g shelled pistachio nuts, roughly chopped
MethodPrep:25min ›Ready in:25min
- Place the cream in a small saucepan and add the chopped Nākd Caffé Mocha bars. Stir over a gentle heat, until the mocha bars start to melt.
- Remove from the heat once the bars have melted, and place in a food processor. Blitz the mixture until it binds together.
- Roll the mixture into 16 small truffles. Place the pistachios on a plate and roll each truffle into the nuts
- Chill until ready to eat.
Each 14g truffle contains 50 calories, 5g sat fat, 4g sugar.
See it on my blog
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- ¾ cup whipping cream
- 2 tablespoons butter
- 14 ounces premium dark baking chocolate, chopped
- 1 tablespoon coffee liqueur
- 15 ounces white baking chocolate, chopped
- 1 tablespoon shortening
- 1 tablespoon instant coffee crystals
In a medium saucepan heat whipping cream and butter over medium heat just to boiling. Remove saucepan from heat. Add dark chocolate, but do not stir. Cover and let stand at room temperature for 5 minutes. Stir until smooth. Stir in coffee liqueur. Cover and chill for 1-1/2 to 2 hours or until almost firm, stirring once or twice.
Line a baking sheet with parchment or waxed paper. Drop chocolate mixture in 1-inch mounds onto prepared baking sheet. Chill about 1 hour or until firm. Shape chilled mounds into 1-inch balls. If desired, insert a wooden crafts stick into each ball return to baking sheet. Cover and freeze for 30 minutes.
Place white chocolate and shortening in a large microwave-safe bowl. Microwave, uncovered, on 50 percent power (medium) for 2 to 2-1/2 minutes or until melted, stirring twice. Cool slightly. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place truffles on a baking sheet lined with parchment or waxed paper. Immediately sprinkle each truffle with some of the coffee crystals if desired. Chill about 30 minutes or until set.
Cover tightly and chill for up to 2 weeks or freeze for up to 1 month. Let truffles stand at room temperature about 30 minutes before serving. Makes about 48.
Easy 3-ingredient truffles
The best gifts are always homemade. And if they’re chocolate? Even better! You can’t go wrong with a box of truffles, mixed with your favourite flavours. Our simple chocolate truffle base has just three ingredients and is ready in minutes.
From there, it’s up to you what flavours you choose, whether it’s boozy rum and coconut or sharp and sweet lemon curd, the possibilities are endless. Get experimenting and try your own creative combinations, we’ve tried and tested six to start you off.
Basic truffle recipe
Using the base ingredients from our classic chocolate truffle recipe, all you need is:
300g good quality dark chocolate (at least 70% cocoa solids) /white chocolate
300ml double cream
50g unsalted butter
To scoop out your truffles, use a melon baller or teaspoon. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.
- A melon baller or measuring teaspoon can be a useful tool to scoop and shape your truffles.
- Lightly oil your hands in a flavourless oil such as sunflower oil so the mixture doesn’t stick. You could also use a piping bag, to pipe the truffles straight onto the greaseproof paper.
- If you’re trying boozy flavours, be careful not to add too much alcohol as this will make it more difficult for the truffles to set.
- Don’t be tempted to try to roll your truffles too soon, give them adequate time to set or you’ll end up with delicious, but messy, liquid truffle mix. Even if the mixture feels firmer around the edges, the middle might not be set yet.
Chocolate orange truffles
Peanut butter truffles
Rum & coconut truffles
White chocolate & lemon curd truffles
What’s your favourite truffle flavour? Let us know in the comments below…
Vegan Mocha Chia seeds and Mixed Nuts Truffles
Treat yourself or your friends and family right with these extra dark and dreamy, healthy and fuss free Vegan Mocha Chia Seeds and Mixed Nuts truffles on any occasion or just grab one and pop in your mouth whenever you are low on energy. They are easy to whip up, a batch of these can be made within 5 minutes just with some good-for-you ingredients. All you need is a food processor to blend everything together.
From time to time I whip up healthy and fuss free treats like No bake buckwheat and cacao bars, , No bake coconut and fox nut bars, No Bake protein packed Bites , definitely I would bake these comforting Masala Chai Tea Granola Bars. when I have lots of time on my hands.
These truffles are sweetened with soft and juicy Medjool dates, and healthy fats derives from raw nuts rather than cream or butter, and obviously these little tiny but mighty chia seeds are here to perform their magic. That means each of these little delicious truffle has healthy protein and fibre along with chocolate and coffee deliciousness!
According to health experts Medjool dates are the healthiest natural sweetener with bucket full of good benefits.
The base of this recipe is dried fruit, but they don't contain any refined sugar, the dates in these truffles makes them sweet, but they won't send you in sugar coma as nuts and chia seeds will balance it out as they are full of protein. Chia seeds are my favourite go-to add in for so many things.
These filling and portable truffles are addictive, but if you are trying to keep things on a healthy side you don't want to devour the whole batch in one go. Have just one or two as treat!
These truffles make a perfect edible gift for those who appreciate homemade and healthy stuff.
Are you thinking what I am thinking?, these truffles are the perfect solution, why don't you prepare these truffles and give it to your mum as a Mother's Day gift, because mums love edible gift because they are delicious and come straight from the heart.
Instead of mixed nuts, you can prepare these truffles only with one kind of nuts.
Omit coffee powder to make this completely raw.
Unsweetened Cocoa powder can be used if you can't get hold of raw cacao powder.
If you are not using high quality soft dates, soak them in a warm water for half an hour, then discard the water and dry off dates very well.
Although these truffles are made with good-for-you ingredients and 100% natural be sure not to binge on these, especially if you are suffering with high sugar levels as they contain a lots of sugar from dates.
Blond Chocolate, Tahini and Sesame Truffles
There are quite a few recipes in The Artful Baker that would be perfect for your Thanksgiving table, such as the Peel-to-Stem Apple Pie or the Deeply Pumpkiny Pumpkin Cheesecake, but in case you’re pressed for time or would like your guests to leave with a handmade gift, here’s a great recipe that requires only 15 minutes of active work.
There have been many crazes in the food blogosphere over the last decade, and I am surprised that blond chocolate wasn’t one of them. Technically, blond chocolate is not a designated category. It is essentially caramelized white chocolate, which is nothing new, but Valrhona was the first to produce a stable couverture version. Frédéric Bau, the founder of L’Ecole du Grand Chocolat Valrhona, is the mastermind behind Valrhona Dulcey, the first couverture blond chocolate. It has a toasty, buttery, biscuit-like flavor, with a final hint of salt, akin to a freshly baked croissant dipped in dulce de leche.
With a cacao content of 32 percent, Dulcey is made from cocoa butter, sugar, whole milk powder, dried skimmed milk, whey, butter, lecithin, and vanilla.
In The Artful Baker, I use it for the ganache layer of Brownie Wears Lace (page 96), pair it with cream cheese and ground cinnamon to make the frosting for my carrot cake (page 122), and turn it into a glaze for Mocha Éclairs (page 234).
It goes particularly well with fruits that are low in acidity, such as bananas and mangoes or with ingredients that have earthy and decadent flavors, such as tahini and sesame.
Hope you enjoy and Happy Thanksgiving!
BLOND CHOCOLATE, TAHINI and SESAME TRUFFLES
- 1/4 cup (60 grams) heavy cream
- 2 tablespoons (34 grams) tahini (stir well before measuring)
- 6.3 ounces (180 grams) blond chocolate (preferably Valrhona Dulcey) or white chocolate, finely chopped
- 1 tablespoon (15 grams) butter, softened
- 1/2 cup (70 grams) brown sesame seeds, toasted
- In a small saucepan over medium-high heat, bring the cream and tahini to just below a boil, stirring frequently.
- Add the chocolate and stir gently with a silicone spatula until blended and most of the chocolate melts.
- Add the butter and blend with an immersion blender until smooth.
- Scrape the ganache into a shallow bowl and level the top with a small offset spatula. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the ganache, and let stand at room temperature until the ganache is firm enough to roll, about 1 hour.
- Spread out the sesame seeds on a plate in a single layer.
- Using a melon baller or a dessert spoon, scoop ganache mounds of about 2 teaspoons (0.4 ounces 11 grams) each and place them on a plate. Quickly roll each mound between your palms into a smooth ball, place it onto the sesame seeds, and roll to coat it in sesame seeds all around. Let stand at room temperature, uncovered, until firm, about 20 minutes.
- Transfer the truffles to an airtight container, separating the layers with parchment or waxed paper. Serve at room temperature.
Storage:The truffles will keep at room temperature for 3 days.
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Easy to Make Iced Mocha Recipe
With a toddler who has been waking up earlier than normal, I need all the energy I can get these days. Especially with a full day ahead of digging in the dirt, going for bike rides, and chasing the geese out of our backyard. And I’m all about needing my morning coffee to get through the day.
Most of the time, I have my usual coffee with a splash of milk. But sometimes I’m in the mood for a sweet treat and will whip up this easy to make iced mocha.
This drink is great for sipping out on the front porch while watching the little dude play. I even make them in the later in the day with leftover coffee for a quick afternoon pick me up.
How to make an Iced Mocha at home
You can find a printable recipe at the end of the post, but here’s what you’ll need:
half & half
Fill a glass or mason jar with ice.
Using freshly brewed coffee or leftover coffee, fill the glass about half full.
Add a lot or little of half & half, depending on how much coffee taste you want.
Add a few good squirts of chocolate syrup.
Top with whipped cream and a drizzle of chocolate.
If you want it to be a bit sweeter, just add some sugar or sweetener before you give it a good stir. Stick a straw in it and we are ready to take on the day…almost…
Chasing after a toddler all day also calls for a filling breakfast. I’m always on the lookout for something easy to make. And something that I can grab and take outside with me is even better.
So when I came across the NEW Quaker® Real Medleys® Yogurt Cups, I knew they would be the satisfying and delicious breakfast I’m looking for.
Real Medleys is a delicious blend of yogurt and multigrain granola with real fruit and crunchy nuts. It’s filled with real ingredients that offer quality and convenience for breakfast the first shelf-stable convergence of granola, fruit, and yogurt – there’s been nothing like this before!
Crunchy. Cool. Yum. A delicious breakfast choice to go along with my iced mocha.
There are three delicious flavors available from Quaker®: Strawberry Almond, Raspberry Pecan, and my personal favorite, Apple Cinnamon.
And now if you don’t mind, I’m going to make myself a iced mocha and enjoy my Real Medleys yogurt cup out on our back patio.
Espresso, Coffee, & Tea
Stop by your favorite Dilettante Mocha Café and enjoy your pick of coffee, espresso, or tea beverages. We' are glad to serve traditional lattes and cappuccinos, along with a selection of Signature Espresso Shots made with our custom coffee blend, rich chocolate, and Turkish spiced cocoa. Whole leaf or herbal teas are also available for those who prefer a more simple and wholesome flavor.Espresso Double Shot
$2.60 Mocha Vizio™
$3.85 Turkish Coffee
$3.85 Whole Leaf & Herbal Tea
$3.90 Caramel Latte
$4.55 Spice Chai Latte
How to Make Chocolate Truffles in 5 Steps
- Warm Cream: Pour warm cream over chopped chocolate.
- Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don’t touch it!
- Stir: Stir until the chocolate is melted.
- Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.
- Roll: Roll into balls and coat in toppings like sprinkles, cocoa powder, or crushed nuts. You can also dip the truffles in melted or tempered chocolate. Here is a blog post & video showing how to dip truffles into chocolate. And I have an in-depth explanation for tempered chocolate in Sally’s Candy Addiction if you have a copy.
Sticky Situation: These are extra creamy truffles, which are the most delicious variety. The downside to creamy truffles is that they’re sticky to roll. You can wear rubber gloves or coat your hands in cocoa powder, but here is my #1 trick and it makes rolling SO MUCH EASIER. Scoop the truffle mixture into mounds on a lined baking sheet. (Pictured above.) Refrigerate for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll. You can watch me do this in the video tutorial.
Chocolate Pistachio Fat Bombs
These quick, easy to make chocolate pistachio fat bombs are an ideal treat to have ready in the fridge when on a Ketogenic diet. Especially during the early days of transitioning into a keto diet, it can be hard to lose your sweet tooth, with cravings for sugar being one of the quickest things to derail progress.
I like to have a bowl of these or my hazelnut mocha fat bombs in the fridge at all times for a sweet fix to prevent reaching for real sugar. In time the cravings dissipate, and many people lose their sweet tooth altogether when eating a keto diet, but in the meantime it’s good to have a backup plan to keep you on the wagon. Don’t have a sweet tooth? Try this list of 12 savory fat bombs instead!
I love the taste of pistachios, especially with a little salt, lightly toasting them brings out a more nutty flavour which goes well with chocolate. I use mascarpone as a fat base for these, which holds together well and I find is easier to handle and roll than cream cheese when making this type of chilled fat bomb. You can of course substitute cream cheese for the mascarpone but I find that the more delicate flavours of the other ingredients can get masked sometimes by the cheese.
Either way the truffle like texture to these is delicious and a little decadent! Try to find 100% unsweetened cacao powder for this recipe, raw cacao if you can get it but no pressure! I find myself using cacao all over the place, in smoothies, fat bombs, desserts so I try to get a good quality brand.
The key to preparing these fat bombs is to keep everything cold. Take the mascarpone out of the fridge at the last minute, and put the mix back in for at least 20 minutes before trying to roll. If you’re doing a big batch you’ll probably want to put the mix back in the fridge halfway through, I find I can quickly roll up 10-15 balls before everything get a bit too pliable. I’ll also wash and dry my hands after every 4th or 5th ball as the melting mix on your hands can also make rolling the balls a little harder.
Try serving these to your non-keto friends and see what they have to say, a ketogenic way of eating doesn’t need to be tough and unenjoyable!