Indulge in these rich and creamy mocha truffles, perfect for a sweet treat or a gift.
Combine the butter and brown sugar in a heavy saucepan over medium heat. Stir until melted and smooth.
Ensure the sugar is fully dissolved for a smooth texture.
Add the instant coffee and salt to the mixture, stirring well to combine.
Dissolve the coffee completely for an even flavor.
Remove from heat and let the mixture cool for 10 minutes.
Cooling prevents the powdered sugar from melting when added.
Gradually sift and stir in the powdered sugar until a thick, pliable dough forms.
Sifting the sugar ensures a lump-free mixture.
Shape the mixture into small balls and place them on a parchment-lined baking sheet.
Use slightly damp hands to prevent sticking.
Melt the chocolate in a double boiler until smooth.
Stir constantly to avoid scorching the chocolate.
Dip each truffle into the melted chocolate, ensuring an even coating, and place back on the parchment paper.
Use a fork to lift the truffles out of the chocolate for a smooth finish.
Let the truffles set at room temperature or in the refrigerator until firm.
Refrigeration speeds up the setting process.
Serve the truffles on a decorative plate and enjoy!
Garnish with a sprinkle of cocoa powder or edible glitter for a festive touch.
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