Twilight Dark Chocolate Truffles

As another person commented, these aren’t really “dark” chocolate unless you make with dark baking chocolate. However, they are incredibly delicious. I used 1 t instant coffee, semi-sweet chips and milk chocolate baking squares, and I stirred every ~9 minutes while refrigerating. It took a little over an hour to set up. I then formed balls and stuck some in the freezer while I rolled others in coconut flakes, crushed pecans, or crushed almonds. I then dipped the balls from the freezer in either melted Reese’s peanut butter chips (added butter to the chips to get the right consistency), melted Ande’s mint chips, or melted milk chocolate chips. I gave some to my neighbors and everyone LOVED these. I’ll make another batch soon and double it!

Looks great! The batter turned out great and I can’t wait to taste it

Yum! I made these without the espresso powder, and they were delicious. I did modify the preparation, but not the ingredients. I put all of the ingredients in a large pyrex measuring cup and heated in the microwave for 2 or 3 minutes, stirring every 30 sec., until the chocolate was melted and the mixture was smooth. I skipped the 1st refrigeration step and just poured the molten chocolate into candy papers (mini baking cups), then put those in the frig for a couple of hours. Next time I will sprinkle on some nuts or sprinkles before I refrigerate them, and I will also try with a single pecan on top and maybe some mint extract in the recipe.

I made these today for a party. They were so simple to make and really good! I stuck some in the freezer for a later craving!