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    Mocha-Toffee Truffles

    Source of Recipe

    Dessert du Jour - e-mail

    Mocha-Toffee Truffles

    WW Points
    Makes 30 truffles.

    1/2 cup butter (no substitutes)
    1/2 cup semisweet chocolate pieces
    1 tablespoon instant coffee crystals
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    2 eggs
    2 teaspoons vanilla
    2 cups all-purpose flour
    1/3 cup unsweetened cocoa powder
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 4-1/2-ounce package English toffee pieces
    4-ounces milk chocolate, melted (optional)

    Heat oven to 350 degree F. Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in the granulated sugar, brown sugar, eggs, and vanilla.

    Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir into coffee mixture. Stir in the toffee pieces. Drop dough by rounded tablespoons 2 inches apart onto a lightly reased cookie sheet.

    Bake for 10 minutes. Let cool 1 minute on cookie sheet. Transfer to wire racks and cool completely. If desired, drizzle with melted milk chocolate; let stand until chocolate is set.

    To store, place layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate.

    One serving equals: calories: 143 , total fat: 6g , saturated fat: 3g , cholesterol: 24mg , sodium: 83mg , carbohydrate: 21g , fiber: 0g , protein: 2g ++++ WWP: 3

 

 

 


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