Salted Caramel Mocha Truffles

• Vegetarian

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/4 cup Caramel baking bits
  • 1/4 cup Cocoa powder, dark
  • 1 1/4 cups Flour
  • 8 oz Melting chocolate, white
  • 1/4 tsp Salt
  • 1 Sea salt
  • 1/4 cup Sugar

• Drinks

  • 1 tsp Coffee extract
  • 1 tbsp Instant coffee

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

• Liquids

  • 2 tsp Water

Found on insidebrucrewlife.com

Description

Directions

• Beat the butter and sugars until creamy. Add the extract and salt and beat again. Stir the instant coffee into the milk until dissolved. Pour the milk into the butter mixture alternately with the cocoa powder and flour. Beat until everything is combined.
• Roll the cookie dough into 36 balls. Refrigerate for 30 minutes or until hard.
• Melt the CandiQuik according to the package directions. Use a toothpick and dip the truffles in the chocolate. Tap off the excess chocolate and set on wax paper to set.
• Place the caramel bits and water in a small sauce pan. Heat on medium until melted and creamy. Let cool for a minute or two. Drizzle over the truffles and sprinkle with sea salt. You may need to gently press the salt on top to get it to stick to the caramel if you wait too long. Store in a loosely sealed container for 2-3 days. Refrigerate if keeping longer. Makes 36 truffles.