One of my favorite Holiday memories is baking with my Mom. We would always make a wide variety of sweets and treats – cookies, fudge, and peanut butter roll.
She would always pack them up in adorable Christmas boxes and hand them out to neighbors, her co-workers, and people like our mailman and hairdresser.
I learned early on that a handmade gift meant so much to people. It’s hard to find someone who doesn’t like a sweet Holiday treat and most realize just how much time and love is spent on baking, especially during Christmas!
For that very reason, I decided that I would make one of my favorite treats for Sophia’s teachers this year – Peppermint Mocha Truffles! My best friend gifted me some of these truffles years ago and I requested them every year after!
She finally gave me the recipe and ever since I’ve been making them during our Holiday Baking binges!
I wish I could say they’re super easy, but really they take a little extra work than a simple fudge or cookie, but they are oh so worth it.
First, you melt a bag of chocolate chips with a block of cream cheese. The mocha flavoring comes in with a few tablespoons of instant coffee mixed right into the chocolate.
I’ve found the easiest way to shape the truffles is to let the chocolate mixture start to harden slightly then put spoonfuls on a baking pan, lined with waxed paper. After leaving the pan in the refrigerator for about 30 minutes, your truffles are ready to roll.
While your truffles are hanging in the refrigerator, it’s a good time to get some frustrations out by crushing your peppermint candies. I even used some extra candy canes this year and loved the different patterns in the crushed candy!
The last step in the Peppermint Mocha Truffles is… another layer of chocolate, of course! I used a milk chocolate candy bark and melted until smooth. I roll about 4 truffles in the chocolate then top with peppermint bits because this chocolate hardens pretty fast!
I really enjoy these truffles most at room temperature, but hubby likes them cold straight out of the fridge – it’s really up to how you like them best! Although we enjoyed a few too, I packed most of our Peppermint Mocha Truffles for Sophia’s teachers in cute Christmas containers!
In addition to the Peppermint Mocha Truffles, I added in a couple pieces of my favorite Rocky Road Fudge and White Peppermint Bark too! I loved the rectangle TakeAlongs because they really held the perfect amount of homemade candy!
To top it all off, I added this adorable printable, just to let Sophia’s teachers know how much they mean to her and me!
If you would like to make your own, sweet gifts, be sure to click on the printable above to get a .pdf version that will look perfect on your gift!
- 2 pkgs. Semi-Sweet Chocolate Chips
- 1 pkg Cream Cheese, softened
- 2 tbsp. Water
- 3-4 tbsp. Instant Coffee
- 1 pkg Coating Chocolate
- Melt chocolate chips in microwave until smooth.
- Mix in cream cheese.
- In cup, add water and instant coffee, then pour into chocolate - cream cheese mixture and mix well.
- Line cookie sheet with wax paper, may need 2 sheets. Spoon small balls on sheet and let them slightly harden at room temperature.
- Roll balls in hand to shape. Refrigerate for about 30 minutes.
- Meanwhile, crush peppermints [to top truffles].
- Melt chocolate coating. Dip in truffle balls then place in small baking cups or on a sheet of wax paper.
- Top with your favorite toppings like crushed peppermints! Let chocolate completely harden and cool.
- Alternate toppings - white chocolate, sprinkles, coconut, pecans, etc.