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Mocha Truffles

These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Mocha Truffles

Photography: Sang An


  • 4 ounces bittersweet chocolate (at least 61 percent cacao), chopped
  • 1/4 cup heavy cream
  • 2 teaspoons Kahlua or other coffee-flavored liqueur
  • Salt
  • 1/2 cup white nonpareils (


  1. Place chocolate in a heatproof bowl. Bring heavy cream, Kahlua, and 1/8 teaspoon salt to a simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.

  2. Pour chocolate mixture into an 8-inch square baking dish. Refrigerate until chilled, about 30 minutes.

  3. Scoop 12 balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop, and roll between your hands to smooth. Transfer nonpareils to a plate. Gently roll each truffle in nonpareils to coat. Refrigerate until ready to use.

Cook's Note

Truffles can be refrigerated for up to 1 week.

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