I made these Sour Cream Mocha Truffles for Christmas and planned to post them last month, but they work just as well for Valentine’s Day or Easter. Or Martin Luther King Day or Columbus Day or Wednesday for that matter. The recipe is quick and simple, but does need to set up overnight or at least 4-8 hours before shaping in to balls.
This is another recipe from my mother-in-law, the Chocoholic. I have tried it a few times and struggled because it never set up properly. Last year, I ended up making some chocolate wafer cookies and using the truffle mix as filling sandwiched between two of them.
This time it worked perfectly. My best advice is to use “real” ingredients: no low fat sour cream, no margarine, etc. And hold back a few tablespoons of sour cream at the end. You can always add it in if you feel it is needed, but you can’t take it out.
Instead of rolling the balls by hand I used my cookie scoop, dipping it in a cup of warm water every other ball or so and it went much faster. But, I didn’t get too lick the truffle mix off my hands afterwards, so maybe it wasn’t better after all.
The topping is where you can be creative and tailor it to the occasion if desired. My mother-in-law usually rolls hers in chopped walnuts, but I also made a few rolled in cocoa powder, crushed candy cans (yum!!!) and dipped in candy melts. The last one was a little tricky because even when set, they are still a bit soft. But, I really like how they came out with the crunchy coating and soft filling.
Until next time, happy eating.
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