Decadent Sour Cream Mocha Truffles: Easy Homemade Candy

Sour Cream Mocha Truffles are rich creamy chocolatey treats that are perfect for Christmas, 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 coffee lover. We both usually make them only at Christmas time. While they make delicious homemade gifts, there is nothing in the recipe limiting you to making it only in December.

The chocolate and coffee combination is wonderful, and the sour cream adds a light tang in addition to creaminess.

Tips for Sour Cream Mocha Truffles

The first time I tried to make these Sour Cream Mocha Truffles, I struggled because it didn't set up properly.

After some trial and error, and talked to my mother-in-law, I found you need to hold back two or three tablespoons of sour cream and only add it if the mixture seems dry.

Best Toppings for Homemade Truffles

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 you can also use cocoa powder or crushed candy canes or even dipping in melted chocolate.

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.

Recipe

Print Recipe Pin Recipe

Ingredients

 

• 12 ounce chocolate chips (1 package)
• 4 teaspoons instant espresso or coffee powder (see note)
• 8 ounce sour cream
• ½ cup butter (cut into pieces)
• ½ teaspoon brandy or rum extract (optional)
• 1 teaspoon vanilla
• 1 ½ cups chopped nuts (or crushed candy, cocoa powder or candy melts)

Instructions

 

• In medium saucepan, mix chocolate, coffee and ¼ cup of sour cream. Stir over low heat until melted. Remove from heat.
• Stir in butter a little at a time. Allow mixture to cool to room temperature. Add most of the remaining sour cream - reserving about ¼ cup. 
• Cover and refrigerate for 4-8 hours (or overnight) until firm. Add additional sour cream if mixture is to thick to scoop easily. Shape into balls and chill for about 20 -30 minutes.
• Roll balls in chopped nuts or other coating. Keep in refrigerator until ready to serve.

Notes

Espresso powder (affiliate link) will result in a stronger coffee taste than instant coffee.

more truffle recipes

Until next time, happy eating.
~Audrey