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How to Make Fabulous Desserts Using Starbucks Via Instant Coffee: White Chocolate Mocha Truffles
2 Ghirardelli White Chocolate Baking Bars (total of 8 oz)
1/3 cup heavy whipping cream
1 packet Starbucks Via
6 tbsp unsalted butter
1 cup halved macadamia nuts
Yields 20 to 30 truffles
White Chocolate Mocha Truffles
A truly decadent, no bake dessert, these truffles can be adapted to suit your tastes. Cover in cocoa powder or your nut of choice (I have gone with macadamia nuts here) and refrigerate until you have a craving. You can also substitute other chocolates (dark orange chocolate comes to mind) or add a flavored extract (anyone up for raspberry white mocha truffles?). It's like having your favorite Starbucks drink at your disposal!
Note: I use Ghirardelli baking bars in this recipe because each bar is an even 4 ounces of chocolate. You can substitute cheaper brands (I have used Hershey's before) or go with chocolate chips (it will make the melting stage easier). As always, everything is a matter of taste, so being close to 8 ounces is good enough.
Adapted from a recipe by Ghirardelli
PICTURE ONE: In small saucepan, bring heavy whipping cream to a simmer.
PICTURE TWO: Cut butter into smaller chunks and add to cream, stirring until combined.
PICTURE THREE: Still over heat, add packet of Starbucks Via. Stir until combined.
PICTURE FOUR: Break chocolate up into smaller pieces and add to cream.
PICTURE FIVE: Stir constantly as chocolate melts so it does not burn. As chocolate melts, the mixture will darken to a rich light brown color.
PICTURE SIX: Transfer mixture to shallow bowl and allow to cool to room temperature. Stir occasionally to keep cream, butter, and chocolate combined (rapid changes in temperature will cause the ingredients to separate) and to allow heat to dissipate.
PICTURE SEVEN: Once mixture is cool, cover bowl and refrigerate for at least two hours (mixture should be firm but malleable).
PICTURE EIGHT: Take cup of macadamia halves and cut into smaller pieces, either by hand or small food processor. Line bottom of a pan with a layer of the nuts.
PICTURE NINE: Using a melon baller or small spoon, scoop out small balls of truffle mixture and place in pan. If you are using a spoon, shape the mocha mixture into a ball with your fingers and then roll between your palms to smooth the surface.
PICTURE TEN: Roll truffles around pan to thoroughly coat in macadamia nuts. Refrigerate until serving. Truffles will keep up to two weeks.