Saturday, December 18, 2010

Mocha Truffles (A.k.a. mocha balls)

I get several requests a year for my recipe for Mocha balls. It is a recipe from my grandmother. It isn't a secret and it isn't, I am pretty, sure even hers.
So I figured I would write it all here and from now on just refer people to this site. And so I can remember from one year to the next. If you aren't interested in ever making truffles, then you can just skip this post.
It all started one year when I was too poor/bad at saving money to buy Christmas gifts. Then it continued the next year when I had potential in-laws to impress. Now I am buying presents and making mocha balls. What is up with that? So I have been making them for almost 10 years and I, after several colossal failures, have figured out a pretty reliable system.

Before I go any further, the photo above is not of my actual mocha balls, because, I am way too lazy to photograph the operation. But I promise they will look just like this.

Here is the actual recipe:
1 pkg cream cheese (softened)
24 oz of semi-sweet chocolate chips (melted in a double boiler)
3 T instant coffee
2t hot water (am I the only one who prefers big "T" and little "t" when notating tablespoon and teaspoon,                              to me it is much more clear)
2 lb Dark chocolate candy coating
white chocolate

Dissolve the coffee in the water. In a mixer combine cream cheese and melted chocolate. Add coffee. Mix until smooth and combined.
Refrigerate the dough. Once it is solid roll into balls and place in freezer.
Melt dark chocolate, dip balls into chocolate, cool on wax paper. Refrigerate. Eat.

Here are my notes:
I use Starbucks Via (Italian roast) 3-4 sleeves per batch. It is expensive, but SOOOO much better.
Frequently, I melt one 12 oz pkg of semi-sweet chocolate with one 12oz pkg of Ande's mint baking chips.
Try it. You won't regret it. This makes them Peppermint Mocha Truffles

Some procedure hints:
I HATE to get my hands all dirty so I pour the dough into a large rectangular tupperware container and freeze it.
Then I get a melon baller and some hot water and scoop the dough out into little balls.
It is important to get a melon baller like this one. (USE THE SMALL END and you can get more bang for your buck)

Not like this one:
I can't really explain it, but the latter just doesn't work.  The baller needs to be able to rotate completely around to cut out a perfect circle.

Here is the method:
Dip (in warm water)
scoop (really it is more like "Cut")
tap (on the side of storage container, and perfectly round chocolate ball drops into container--ok sometimes it isn't exactly perfectly round, but I have found, that no one complains and they all get eaten)
and repeat.
Once I have scooped the entire surface area, I stick the container in the microwave for a few seconds at a time to soften it. Once soften, I re-smooth the dough and refreeze and repeat the whole process, a few hours/days later.
When they have all been scooped it is time to start dipping.
First..clear some space in your fridge for a baking sheet to rest. (It can tediously balanced on top of the milk)
Melt the dark chocolate in a double boiler. Melt the white chocolate in the microwave, and thin it with vegetable oil, until it drizzles pretty easily.
Line two baking sheets with wax paper (or aluminum foil, if you suddenly realize you are out of wax paper)
Get yourself a pickle grabber (and Christmas music-this is a critical part of the procedure)
 (or pickle pincher)

grab a few (not all) of the balls from the freezer
use the grabber to dip the balls into the chocolate and drop onto the wax paper. Once you have completed a row, use a fork to drizzle the white chocolate over the top of the balls. (I think it is helpful to do this row-by-row rather than tray-by-tray, because the white chocolate sticks better to the dark chocolate if you get it on there before the dark chocolate hardens).

Pop one tray into the fridge while you dip the other. Once they harden you can store them in an airtight container in the fridge, You can put them in the freezer but they will start to sweat. So I stick with the fridge, or the garage if it's cold outside.
And that is pretty much it.

If you follow my steps and use the small scoop you can get about 6 dozen balls from one batch.
ok one more tiny hint.. spend some time looking for bags to put them in (this is the hardest part for me) because one you start dividing them amongst your friends, you will see that one dozen doesn't look like very much and a half a dozen looks pretty measly, but any more than that and you will be making these on Labor Day. the trick is to find little bags so the bags look full, and it doesn't look so skimpy.

1 comment:

Amber said...

How can there be no comments on a post about the most delicious truffles in existence?!? Inconceivable! :)