Every now and then, I call a family meeting at the beginning of December and asked everyone to vote on their favourite Christmas goodies. Otherwise, the list gets too long. We're always adding new treats to the long list of old family favourites - so I like to take stock of who's loving what and tighten up the list.
Decadent mocha truffles make the list time and time again, of course!
I've been making these mocha truffles since Baker's created their Chocolate Celebration Cookbook in 1983. I forget the exact circumstances of how I got the recipe cards; but, I think it was a mail-in offer or something where Baker's mailed out a new section each month. The mocha truffles were hands down a family favourite. They still are, but I've veganized them; by trading Miyokos European styled cultured butter for butter and an avocado for the egg yolk with no loss of flavour or texture.
These little gems are easy to make, very versatile, and super indulgent. Cream butter, coffee, rum, and pure vanilla together with melted vegan chocolate and a small chunk of avocado for richness. Roll in your favourite topping.
This year I rolled some of them in raspberry powder, some in cocoa, some in chocolate cookie crumbs, and dipped a few in vegan chocolate which created a beautiful thin layer of crunchy chocolatey goodness. Not going to lie, this took them over the top!
If your family calls for a vote on Christmas goodies, trust me, this one is a keeper! Another incredible dessert to add to your holiday list is this Scrumptious Peanut Butter Bar recipe.
Enjoy, every single bite of indulgence.
x Tracy
** If you try my Decadent Mocha Truffle recipe, let me know! Leave a comment, rate it, and please tag any photo @ceeceecooks on Instagram. **
Decadent Mocha Truffles {vegan}
INGREDIENTS
- ⅔ cup butter, I used Miyokos European cultured butter
- 2 tbsp avocado
- 1 ¼ cups icing sugar
- 6 oz chocolate, vegan, melted
- 2-3 tsp instant coffee
- 1 tbsp rum
- 2 tsp pure vanilla (optional)
- chocolate wafer crumbs*, crushed
INSTRUCTIONS
- Mix together coffee and rum. The original recipe calls for instant coffee (I've also used a shot of espresso).
In a separate bowl, melt chocolate and let cool slightly. - Cream butter, blend in avocado and icing sugar. Add melted chocolate, coffee and rum, and vanilla mix well. Chill until firm enough to handle: 3-4 hours.
- Drop mixture by teaspoon measures into crumbs (if using) or form balls and roll in your favourite topping (raspberry powder, nuts, coconut, cocoa powder, dip in chocolate, etc). Place balls on a plate or baking sheet. Drizzle with melted chocolate (if desired).
- Chill 2 hours. Store in refrigerator in air tight container. Makes 3-4 dozen truffles. Best served cold!
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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